Mexican Macaroni and Cheese

Mexican Macaroni and Cheese

Prep Time:
25 Min
Start to Finish:
25 Min
Servings:
4 servings
Print:
8.5 x 11 6 x 4
Top this Mexican mac and cheese with a little salsa, sliced olives and a dollop of reduced-fat sour cream.

Ingredients

  • 2 cups uncooked radiatore (nugget) pasta (6 oz)
  • 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese blend (2 oz)
  • 1/4 cup sliced ripe olives
  • 1/2 cup fat-free (skim) milk
  • 1 small red bell pepper, chopped (1/2 cup)
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
  • Chopped fresh cilantro, if desired

Directions

  1. Cook and drain pasta as directed on package. Return to saucepan.
  2. Stir remaining ingredients except cilantro into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot. Sprinkle with cilantro.

Additional Directions

Prep Guide and Tips:
Substitution: Radiatore is a really fun pasta that kids love, but any medium-size pasta shape, such as rotini, penne or wagon wheel, also works great.

Nutrition Facts

Nutritional Information Per Serving; 4 servings :

Calories:
260  
Calories From Fat:
45 
Total Fat:
5g 
Cholesterol:
10mg 
Sodium:
850mg 
Potassium:
210mg 
Protein:
12g  
Vitamin A:
25% 
Vitamin C:
30% 
Calcium:
15% 
Iron:
15%