Last weekend, I had a monster craving for mac and cheese. I was also feeling a bit adventurous so decided to tinker a bit with my usual recipe. The result is Lightened-Up Chili Mac!
I took my super easy, foolproof mac and cheese recipe and added a few of my favorite chili ingredients and seasonings. The result was both delicious and healthy! I definitely recommend giving it a try - it really doesn't get any easier than this!
Lightened-Up Chili Mac
1/2 stick butter, melted
2 cups dry macaroni
1 can black beans, rinsed and drained
1 cup corn
1 can diced tomatoes with green chilies (do not drain)
1 Tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1 1/2 cups reduced-fat shredded Mexican cheese
4 cups milk (I used 1 percent)
1/4 cup sliced black olives
Mexican hot sauce (optional, for serving)
Preheat oven to 350 degrees. Coat the bottom of a 9x13 pan with the melted butter. Add uncooked macaroni noodles to the pan, followed by the black beans, corn and diced tomatoes. Combine the chili powder, cumin and garlic powder, then sprinkle on top of the noodle mixture. Top with the shredded cheese, then pour the milk on top.
Bake uncovered for 45-50 minutes. Remove from oven and let sit for 10 minutes before eating to allow the casserole to firm up. Top with sliced olives and chopped cilantro. Serve with Mexican hot sauce.
Tell me: What are your favorite mac and cheese add ins?