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Title: Mexican Macaroni and Cheese (Bc)
Categories: Cheese Diet Pasta
Yield: 4 Servings
| 2 | c | Macaroni shells, small, un- |
| Uncooked, (about 7 ounces) | ||
| 1/2 | c | Cheddar cheese, shredded |
| Reduced-fat (2 ounces) | ||
| 1/4 | c | Olives, sliced ripe |
| 1/2 | c | Milk, skim |
| 1/4 | ts | Salt |
| 1 | sm | Pepper, red bell, chopped |
| 1 | cn | Chilies, drained, chp green |
| RCROCKETT | ||
Cook and drained macaroni as directed on package. Stir in remaining ingredients. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.
calories 250, calories from fat 35, fat 4g, saturated 2g, cholesterol 10mg, sodium 720mg, carbohydrates 43g, dietary fiber 2g, protein 12g, vitamin 12%, vitam C 34%, Calcium 16%, iron 12%. From Bettey Crocker Low-Fat Cooking, March 1995
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