Mexican Macaroni and Cheese
1 box of Barilla ProteinPLUS elbows
2 cups Cheddar cheese, grated
1 cup Monterey cheese, grated
3 tablespoons Greek yogurt
½ jar pickled jalapenos
Small jar of salsa (Pace Salsa, my
Coconut oil nonstick cooking
Most important tip: Use Barilla ProteinPLUS elbows. Provides a good source of fiber and protein from grains, lentils & chickpeas.
In large soup pot place cooked elbows, cheese and Greek yogurt. This is where it gets good… add the pickled jalapenos and prepared salsa. Turn burner on low and mix gently until you see the cheese melting.
Pour macaroni mixture into casserole dish that has been coated with cooking spray. Liberally sprinkle extra cheese on top and bake at 375° for about 10 to 15 minutes, or until cheese is melted. Serve hot. Yum!