Salsa Mac with Colby Jack
Ease: Moderate
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 6 servings
Ingredients:
1 cup uncooked elbow macaroni
1 medium tomato
1/2 medium green bell pepper
1/2 small onion
1 tablespoon butter
1 tablespoon all-purpose flour
Fresh ground black pepper
1 1/4 cups 1% lowfat milk
8 ounces lowfat Colby Jack* cheese, shredded
Directions:
Cook macaroni according to package directions. Meanwhile, dice tomato, green bell pepper and onion.
Drain cooked macaroni and add with tomato and green bell pepper. Reserve.
Preheat oven to 350°F. In a medium saucepan, saute diced onion in butter until translucent. Stir in flour and black pepper. Add milk.
Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni/vegetable mixture to cheese sauce and coat evenly.
Transfer to a 9-inch pie plate. Bake for 25-30 minutes or until bubbly. Cool for about 10 minutes before serving.
*Can be substituted for lowfat Cheddar cheese.
Nutrition Information:
Calories 182
Fat 6 g
Saturated Fat 4 g
Cholesterol 10 mg
Sodium 285 mg
Calcium 20% Daily Value
Protein 14 g
Carbohydrates 19 g
Recipe Source:
Recipe created by Elizabeth Ward, M.S., R.D. and mother of three
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