Sunday, March 1, 2009

Tex Mex Macaroni and "Cheese"

"Cheese" in quotes, you note.

This is based on a Weight Watchers recipe. I have made Tex Mex versions of Mac and Cheese before (from Rachael Ray). Now, Rachael Ray isn't the healthiest cook. This version is much healthier, and allowed me to use up some butternut squash from the CSA. I adjusted the recipe's amounts based on what I had.

Tex Mex Macaroni and Cheese:
8 oz whole wheat penne: 0.70
2 cups cooked mashed butternut squash: 1.00
3/4 cup water
1/2 cup nonfat dry milk: 0.23
1 cup canned diced tomatoes: 0.28
4-oz can diced green chiles: 0.75
3 oz shredded cheddar cheese: 0.40
1/2 tsp salt
1/2 tsp garlic powder: 0.01
1/2 c. salsa: 0.50

Total: $3.87 for 6 servings. $0.65 per serving.

Cook pasta al dente to package directions.

Mix milk powder and water with a whisk. Heat in a saucepan with the butternut squash until bubbling. Add diced tomatoes, salt, cheese, and green chiles. Continue to cook, stirring, keeping warm.

Drain pasta, put back in pot, mix with squash and cheese sauce. Serve topped with salsa.

It was quite tasty, my toddler scarfed it down.

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