1/2 pound (8oz) Velveeta, cut into 1/2 inch cubes
2 cups medium-sized pasta, cooked, drained
1 cup EACH chopped tomatoes, green peppers ( I use what ever color I happen to have...red, yellow, green)
1/4 tsp EACH ground cumin, garlic powder
1/2 cup Mexican style finely shredded four cheese
1 tbsp butter, melted
6 saltine crackers, crushed (about 1/4 cup)
Cook milk & velveeta in medium sauce pan on low heat until velveeta is completely melted & mixture is well blended, stirring occassionally. Stir in pasta, tomatoes, peppers & seasonings.
Spoon into 1 1/2 qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter & cracker crumbs; sprinkle over pasta mixture.
Bake 20 minutes or until heated through.
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