Southwestern Macaroni & Cheese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I'm entering this to store it. I'm still tinkering with the spices, whose measurements are very much approximations. Ingredients:
4 -6 cups water |
1 cup whole wheat elbow macaroni |
1 1/2 teaspoons olive oil |
1 -2 tablespoon lime juice |
1/2 medium onion, diced |
1 -1 1/2 tablespoon minced garlic |
1 tablespoon ground cumin |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons dried oregano |
1/8-1/4 teaspoon cinnamon |
1 -1 1/2 teaspoon dried red pepper |
1/4 teaspoon sugar |
1/2 teaspoon black pepper |
1 -2 large roma tomato, diced |
1/2 green bell pepper, diced |
1/2 orange sweet bell pepper, diced |
0.5 (16 ounce) can chili beans |
1/3 cup nonfat plain yogurt |
1/3 cup nonfat milk |
1 1/2-2 cups nonfat cheddar cheese, shredded |
2 -3 tablespoons flour |
salt |
3 -4 green onions, diced |
1 roma tomato, diced |
Directions:
1. Bring water to boil.
2. Add macaroni to water, cook 7-9 minutes, as directed.
3. In a large pan, saute olive oil, onion, garlic, lime juice, sugar, salt and spices at medium heat for 3-5 minutes.
4. Add tomato, green & orange peppers and chill beans. Cook for another 3-5 minutes.
5. Add yogurt and milk. Stir until well mixed.
6. Slowly stir in cheese and flour until cheese is melted and mixture is thick.
7. Remove from heat. Add cooked macaroni, mix until thoroughly coated.
8. Sprinkle top with green onions and tomato, if desired, and serve.
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