Instructions: Cook macaroni in plenty of boiling water until tender but still al dente.

Drain very well and transfer to a 1 1/2-quart baking dish. Stir in butter until combined; set aside.

Heat oil in a small nonstick skillet over medium-high heat. Add garlic and onion, and cook for 2 minutes or until tender. Add tomatoes, chilies, oregano, salt and pepper, and cook for 3 minutes or until tomatoes are softened. Stir mixture into noodles, then stir in grated cheese. Pour in milk; do not stir.

Arrange slices of cheese on top.

Bake, uncovered, for 30 minutes or until cheese is bubbly and lightly flecked with golden brown.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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