By: Jamie Geller, Joy of Kosher

It’s getting colder, which means that our cravings tend to turn towards the comfort foods. This decadent tex mex mac and cheese is full of cheesy goodness and I sure to hit the spot.

Prep time: 45 min

Serves: 6

Ingerdients:
Cooking spray
1 (1-pound) box pasta shells
2 cups Tnuva Cheddar Cheese, shredded
2 cups shredded Monterey Jack cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (16-ounce) can diced tomatoes, undrained
½ cup heavy cream
1 cup grated Tnuva Parmesan

Instructions:
1. Preheat oven to 375° F.
2. Spray a 7 x 10-inch baking dish with cooking spray.
3. Cook pasta according to package instructions. In a large bowl, toss pasta with cheeses, salt, pepper, and tomatoes. Spoon into prepared dish. Pour the cream over the pasta mixture. Adjust seasoning, if necessary. Top with Parmesan.
4. Bake for 25 minutes and serve directly from the baking dish with Lemon Butter Broccoli on the side.

For the Lemon Broccoli Butter
Prepare a 2 pound bag frozen broccoli florets according to package directions. When it is crisp-tender, transfer to a bowl and toss with 3 tablespoons butter, 1 tablespoon salt and 1 1/2 tablespoons freshly squeezed lemon.