Ingredients
4 cups cooked elbow macaroni1 can (14-1/2 ounces) diced tomatoes, drained1 can (10 ounces) diced tomatoes and green chilies, undrained1 cup shredded Colby-Monterey Jack cheese, divided6 bacon strips, cooked and crumbled
Preparation
In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer.
Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.
