Carrot, Cheese & Shells Casserole
1 bag (10 oz) medium shell pasta, uncooked
5 cups shredded process cheese loaf (3/4 package)
1/2 cup milk (whole, low fat or fat free)
1 can (15 oz) HCF sliced carrots, drained
1/2 cup chopped green onion (about 3)
1/4 cup chopped fresh parsley or 1 tbsp dried parsley
Cook macaroni according to package directions.
Drain and return pasta to cooking pot.
Add shredded cheese and milk to pasta; stir gently to combine ingredients.
Stir in carrots, onion and parsley.
Cook mixture over medium heat for 2-3 mintues or until cheese is completely melted.
Evenly spread mixture in a 2-quart casserole dish and serve