Mexi Mac n Cheese

I love mac ‘n’ cheese.

Well pretty much anything with cheese and you can sign me up :)

But unfortunately most mac ‘n’ cheese is not very diet-friendly.

We are talking butter, lots of lovely butter, add to that a ton of cheese, buttery breadcrumbs and bake it until everything is melty, gooey and ahhmazing.

Doesn’t that sound lovely?

But unfortunately just thinking about it and I went up in pants-size.

But this mac ‘n’ cheese is actually pretty light.

It’s still as fab as the full-fat version except you won’t want to run on the treadmill for an hour afterwards.

And it has a slight spicy kick that I definitely appreciate! As you might know I love anything and everything spicy :)

Mexi Mac ‘n’ Cheese

Servings: 2-4

Ingredients:

  • 2 cups skim milk
  • 2 cups macaroni shells
  • 1 tbsp light butter
  • 2 tbsp taco seasoning
  • 1 cup reduced-fat cheddar cheese, shredded

Directions:

  1. Rinse the shells under cold water for a second.
  2. In a saucepan combine the milk, shells and butter.
  3. Bring to a medium heat, but not a boil, stirring constantly.
  4. Once reached medium heat, turn to low and cook stirring occasionally until the mixture has thickened and the pasta is cooked al dente.
  5. Turn the heat off and add the cheese and taco seasoning.
  6. Stir until cheese is melted and serve :)

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