- 4 cups cooked elbow macaroni
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 4 ounces shredded Colby-Monterey Jack cheese
- 6 bacon strips, cooked and crumbled
- In a greased 11-in. x 7-in. x 2-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 3 minutes; stir. Cover and heat 1 minute longer. Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 30-45 seconds or until cheese is melted. Let stand for 5 minutes before serving.