Mexican Macaroni and Cheese

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

  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.

Expert Tips

Add a fresh-fruit salad from the deli to round out this family-pleasing meal.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
20 ),
% Daily Value
Total Fat
2 g
2 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
870 mg
870 %;
Total Carbohydrate
57 g
57 %
(Dietary Fiber
3 g
3 %
),
Protein
13 g
13 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
32%;
Calcium
16%;
Iron
16%;
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.