Mexican Macaroni and Cheese

 

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

1/2

teaspoon salt

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)

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