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Mexican Macaroni and Cheese




Source of Recipe


Betty Crocker.com


Recipe Introduction


Red bell pepper, ripe olives and canned chopped chilies lend a Southwest flair to this traditional family favorite.
Echanges
Serves: 4

2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/4 cup sliced ripe olives
1/2 cup fat-free (skim) milk or fat-free half-and-half
1 small red bell pepper, chopped (1/2 cup)
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
4 slices fat-free process American cheese (2 ounces)

Cook and drain pasta as directed on package. Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

1 Serving: Calories 285 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 575mg; Potassium 290mg; Carbohydrate 57g (Dietary Fiber 3g); Protein 13g ++++ Diet Exchanges: 3 Starch; 2 Vegetable