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Ingredients

• 1 cup elbow pasta, uncooked
• 1 jar Kraft^® Pimento Cheese spread made with cream cheese, 5-ounces
• 4 ounces canned Ortega^® diced green chilies
• 1/4 teaspoon black pepper

Preparation

1. Rinse and drain green chilies.
2. Cook noodles in boiling water without salt or butter until the noodles are al dente.
3. Drain noodles. While noodles are hot, add the pimento cheese spread and chilies.
4. Stir until the cheese spread is melted into the noodles. 
5. Serve hot. Add pepper at the table for taste, if desired.

Helpful hints

• Elbow, shell or bowtie pasta are great choices for this recipe.
• For a higher protein variation, add browned and drained ground beef.
• Most cheese spreads are very high in sodium and phosphorus. The pimento spread in this recipe is made with cream cheese instead of processed cheese. (Look for the Philadelphia^® brand cream cheese logo on the label). This is what keeps the sodium and phosphorus content low enough for a renal diet.  Avoid bottled or canned spreads made with processed cheese.