While browsing around for some crock pot inspiration this weekend, I instead found a few easy recipes to try in the oven. Within a few minutes, I knew exactly what I wanted to make for dinner.
This is a spicier and healthier version of the All-American favorite: macaroni and cheese. While Scott and I enjoy spicing up our food, you can choose to cool down the hotness by leaving out the chili peppers and choosing Mild Pace Picante Sauce.
Originally found on Skinny Ms, I spiced this recipe up a bit by adding green chili peppers. I thought about also adding sliced or chopped black olives, but chose to leave them out since I tend to throw them in everything! Feel free to play around with this dish by adding tomatoes, peppers, onions, or anything else you see fit.
Skinny Tex-Mex Macaroni and Cheese
8 oz. (dry) whole wheat macaroni. (half of the bag pictured below)
1 15 oz. can kidney or black beans, drained
1 4 oz. can green chili peppers, drained
1 16 oz. jar Picante sauce, (try to get no sugar added)
1 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
kosher salt, to taste
1 cup 2% sharp cheddar cheese, grated
prep time: 15 mins.
cook time: 25-30 mins.
1. Preheat oven to 375º F.
2. Cook macaroni according to package instructions, then drain.
3. In a large mixing bowl, combine cooked macaroni and remaining ingredients.
4. Add to medium casserole dish, spread evenly, and cover loosely with foil. Bake 25-30 minutes, or until hot and bubbly.
5. Add additional cheese on top, if desired.
Add cheese (if desired) and serve again.