Monday, March 24, 2014

 

Cheesy Green Onion Pasta



Do you ever have those times when you just get the need for one food or another? This sauce has been on my mind for quite some time now. My grandma would make these crazy delicious enchiladas with a super rich cheese sauce to go over them. The thought of making all of that sounds like a lot of work, but I still needed that cheese sauce.

Then I though " What else would you do with that sauce?" Pasta was the first thing to enter my mind. It seemed a bit odd, but with all that cheesy goodness how could it be bad? I tried it out and made a few adjustments. Let me tell you, this pasta dish is rich, creamy and delicious. 

The green onion flavor is very mild and so are the green chilies. All the flavors together make a great meatless dish. If you wanted to add some protein, cubed chicken, ground beef, or even canned tuna would dress this up in no time. Not only is this really good, it is easy and quick to pull together. I made the sauce in about 10 minutes, the same time it takes to cook the pasta. 

Ingredients

1 can of evaporated milk
1 can of cream of celery
8 oz Velveeta, cubed
1 packet of green onion dip mix (regular onion dip works well, too)
1 small can of diced green chilies
3/4 lb pasta, cooked  and drained
cheddar cheese for sprinkling over the top


First, throw all the ingredients (except the pasta) into a large sauce pan and turn the heat on to low. Stir this pretty often or it will burn on the bottom.
 

Once the sauce has melted and cooked together, add in the cooked pasta. If it seems a little too gloppy, add a splash of milk. If it is too runny for your taste, add in some of the cheese for the garnish. No matter what you do, this will be a favorite in no time!
 

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