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Name: Mexican Mac and cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups Pasta; 1 can Black beans Rinsed and drained; 1 Plum tomatoes Diced; 1/2 Avocado Pitted and diced; 1 Tsp Lime juice Fresh; 1 Tbsp Butter /olive oil; 1/4 Red onion Diced; 1 Tbsp All purpose flour; 1.5 cups 1% milk; 1 Cup shredded cheese; 6 ounce Nonfat plain Greek yogurt; 3 Tbsp Fresh Cilantro Chopped; Salt/pepper/red pepper flakes

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INGREDIENTS

3 cups Pasta
1 can Black beans ; Rinsed and drained
1 Plum tomatoes ; Diced
1/2 Avocado ; Pitted and diced
1 Tsp Lime juice ; Fresh
1 Tbsp Butter ; /olive oil
1/4 Red onion ; Diced
1 Tbsp All purpose flour
1.5 cups 1% milk
1 Cup shredded cheese
6 ounce Nonfat plain Greek yogurt
3 Tbsp Fresh Cilantro ; Chopped
Salt/pepper/red pepper flakes

Servings

INSTRUCTIONS

Cook pasta, drain and return it to the pot. Add in beans and cover.

In a bowl, combine the tomato, avocado, cilantro, and lime juice.

In a saucepan on medium, melt the butter and sauté the onions. Add flour and cook for about a minute, stirring. Add the milk and heat for another few minutes, continuing to stir. Remove from heat and stir in cheese until mostly melted. Stir in yogurt. Sprinkle in salt, pepper, and crushed red pepper flakes to taste. Add this mixture to the pot with macaroni and beans. I left everything covered for a little while, and that seemed to help it thicken up.

Serve with tomato mixture on top (unfortunately, did not get a good picture with the tomatoes on top).

NOTES

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Mexican Mac and cheese

3 cups Pasta
1 can Black beans Rinsed and drained
1 Plum tomatoes Diced
1/2 Avocado Pitted and diced
1 Tsp Lime juice Fresh
1 Tbsp Butter /olive oil
1/4 Red onion Diced
1 Tbsp All purpose flour
1.5 cups 1% milk
1 Cup shredded cheese
6 ounce Nonfat plain Greek yogurt
3 Tbsp Fresh Cilantro Chopped
 Salt/pepper/red pepper flakes

Cook pasta, drain and return it to the pot.  Add in beans and cover.
In a bowl, combine the tomato, avocado, cilantro, and lime juice.
In a saucepan on medium, melt the butter and sauté the onions.  Add flour and cook for about a minute, stirring.  Add the milk and heat for another few minutes, continuing to stir.  Remove from heat and stir in cheese until mostly melted.  Stir in yogurt.  Sprinkle in salt, pepper, and crushed red pepper flakes to taste.  Add this mixture to the pot with macaroni and beans.  I left everything covered for a little while, and that seemed to help it thicken up.
Serve with tomato mixture on top (unfortunately, did not get a good picture with the tomatoes on top).

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Nutrition

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Serving Size: 1 Serving (1500g)
Recipe Makes: 1 Servings

Calories: 2046
Calories from Fat: 579 (28%)

Amt Per Serving		% DV

	Total Fat 64.3g	86 %
	Saturated Fat 27.8g	139 %
	Monounsaturated Fat 22.1g
	Polyunsanturated Fat 7.5g
Cholesterol 366.2mg		113 %
Sodium 1616.2mg		56 %
Potassium 2724mg		72 %
Total Carbohydrate 284.1g		84 %
	Dietary Fiber 32.3g	129 %
	Sugars, other 251.8g
Protein 87.5g		125 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2046

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