You won’t miss the fat and calories in this healthier version of an old favorite. Our hand-blended Nashville Spice Company Manzanillo Mexican Seasoning gives it a spicy, Mexican flavor, but the secret ingredient in this dish is our sun-dried Nashville Spice Company Tomato Flakes.
8 oz elbow macaroni, whole wheat or multigrain
1 Tbs butter
1 small bell pepper, chopped
1 small yellow onion, chopped
1 Tbs all-purpose flour
1 Tbs Nashville Spice Company Manzanillo Mexican Seasoning
1 C low-fat 1% milk
8 oz reduced-fat Monterey Jack cheese, shredded
1/4 C Nashville Spice Company Tomato Flakes or 1 small tomato, chopped
3 Tbs whole wheat bread crumbs or Panko
Preheat oven to 400°F. Lightly coat baking pan with non-stick cooking spray.
Prepare macaroni per package instructions until just firm or al dente. Drain and set aside.
Over medium heat, melt butter, add onions and bell pepper; stir until vegetables begin to soften. Stir in Nashville Spice Company Manzanillo Mexican Seasoning.
Whisk in flour until completely incorporated, 20-30 seconds. Add milk, cook until thickened and starting to bubble. Reduce heat, add cheese, stirring constantly until melted and sauce has thickened.
Add pasta and Nashville Spice Company Tomato Flakes to cheese sauce, stir to combine, making sure that all pasta is coated with sauce.
Transfer mixture to baking pan, sprinkle with bread crumbs and lightly spray top with non-stick cooking spray. Bake 10-15 minutes until crumbs turn golden brown.
Nutritional Information (per serving) | Calories 435 Total Fat 14.g Saturated Fat 8.5g Sodium 445mg Total Carbohydrate 51g
Dietary Fiber 2g Protein 27g