Categories: Casseroles, Mexican, Soups, Vegetables, Main dish 
      Yield: 4 servings 
  
           Chile con Queso; 
      4 oz Macaroni; Uncooked, * 
      1 c  Tomato; Chopped, 1 Lg. 
      1 tb Cilantro; Fresh, Snipped 
      1 c  Cheese; Shredded, ** 
    1/4 c  Tortilla Chips; Crushed 
  
  * Use either elbow or shell macaroni and there should be about 1 Cup. 
   
  ** Use either Cheddar or Monterey Jack Cheese. 
   -------------------------------------------------------------------- Heat 
  the oven to 375 degrees F.  Prepare the Chile con Queso as directed except 
  stir in the milk with the half-and-half and set aside. Cook the macaroni as 
  directed on the package and drain.  Mix the macaroni, Chile con Queso, 
  tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle with 
  the cheese and tortilla chips. Bake uncovered until hot, about 30 minutes.