Zesty Macaroni and Cheese
Mac and cheese meets pasta salad in this zesty macaroni and cheese filled with Tex Mex flavors and bell pepper crunch!
Yield: 4 servings
  • 6 oz uncooked elbow macaroni
  • 1 fresh lime
  • ⅓ cup fresh cilantro
  • ¼ cup salsa
  • 3 tbsp fat free sour cream
  • 3 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • ½ tsp ground black pepper
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 4 oz low fat sharp cheddar cheese
  • ½ cup green onions, chopped
  1. Prepare pasta according to package directions for al dente. Drain, rinse under cold water, and drain again.
  2. While pasta is cooking, wash and grate the peel from the lime, then squeeze out 2 tablespoons of the juice; reserve.
  3. In a large bowl, whisk together the grated lime peel (zest), reserved lime juice, cilantro (washed and chopped), salsa, sour cream, oil, cumin and black pepper.
  4. Wash and dice bell peppers. Shred the cheese. Wash and chop the onions. Add the pasta, bell pepper, cheese and onions to the dressing, and toss to combine. Refrigerate until ready to serve.
Recipe from alliĀ®
Nutrition Information
Serving size: ¼ of recipe Calories: 287.2 Fat: 5.4 Saturated fat: 1.4 Carbohydrates: 41.8 Sugar: 5.7 Sodium: 325.7 Fiber: 4.6 Protein: 18.1
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/05/zesty-macaroni-and-cheese.html