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Festive Rotel Pasta Fiesta Dinner Idea to Elevate Your Holiday Table

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Learn how to make delicious Festive Rotel Pasta Fiesta Dinner Idea. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces elbow macaroni or your favorite short pasta
  • 1 tablespoon olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup whole milk or half-and-half (substitute with unsweetened almond milk for a lighter version)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley for garnish (optional)
  • 1/2 cup cooked and shredded rotisserie chicken or cooked black beans (optional for added protein)

Instructions

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente, usually about 7 to 8 minutes. Drain and set aside.
  2. In the same pot or a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 to 5 minutes. This step reminds me of the patience Mama Lu taught me — letting onions sweat slowly to coax out their sweetness is a small act of love in the kitchen.
  3. Add the minced garlic to the onions and cook for another 30 seconds until fragrant. Be careful not to burn it — garlic can turn bitter fast if left unattended.
  4. Pour in the entire can of Rotel, including the juices. Stir to combine and let it simmer for 3 to 4 minutes to meld those vibrant flavors together.
  5. Lower the heat and stir in the shredded cheeses a handful at a time, followed by the milk or half-and-half. Keep stirring gently until the cheese has melted and the sauce is creamy. This is the moment where the magic happens, much like the way Mama Lu would slowly fold in buttermilk to biscuit dough — careful, steady, and full of intention.
  6. Season the sauce with smoked paprika, cumin, salt, and pepper. Taste as you go; seasoning is personal, just like the pinch of salt Mama Lu always reminded me to add with my heart.
  7. Return the cooked pasta to the pot with the sauce and toss everything together until well coated. If you’re adding cooked chicken or black beans, fold them in now for a little extra protein and heartiness.
  8. Let everything warm through for about 2 minutes, then remove from heat. Sprinkle with fresh cilantro or parsley if you like a pop of green and extra freshness.

Find it online: https://claracooking.com/festive-rotel-pasta-fiesta-dinner-idea/