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.
yummy, can’t wait to try it!
Great! Let me know how it turns out! 🙂
SKINNY TEX-MEX MACARONI AND CHEESE LOOKS DELICIOUS, WILL DEFINITELY TRY THIS AT HOME.
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