Salsa Mac with Colby
Jack
1 cup uncooked elbow macaroni
1 medium tomato
1/2 medium green bell pepper
1/2 small onion
1 Tbsp. butter |
1 Tbsp. all-purpose flour
Fresh ground black pepper
1-1/4 cups 1% lowfat milk
8 oz. lowfat Colby Jack cheese, shredded |
Cook macaroni according to package directions.
Meanwhile, dice tomato, green bell pepper, and onion.
Drain cooked macaroni and add tomato and green bell pepper.
Reserve. Preheat oven to 350°F. In a medium saucepan,
sauté diced onion in butter until translucent.
Stir in flour and black pepper. Add milk. Cook until slightly
thickened and bubbly. Add cheese and stir until melted.
Add macaroni/vegetable mixture to cheese sauce and coat
evenly. Transfer to a 9-inch pie plate. Bake for 25–30
minutes or until bubbly. Cool for about 10 minutes before
serving. Makes 6 servings.
