Skinny Tex-Mex Macaroni and Cheese

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

Ingredients

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.

servings: 4

Directions

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.

Mix.

Bake.

Serve.

Add cheese (if desired) and serve again.

Ole!