Mexican Macaroni and Cheese

Mexican Macaroni and Cheese

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

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Add a fresh-fruit salad from the deli to round out this family-pleasing meal.
Substitution
Oh no! No radiatore on hand? Not to worry! Just substitute your favorite pasta shape, such as medium shells or wagon wheel pasta.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 285
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 870 mg;
  • Total Carbohydrate 57 g
    • (Dietary Fiber 3 g,
  • Protein 13 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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