I don’t know what it is like in your part of the world today, but here it is very “blustery” (for lack of a better term…can you say monsoon?)

There have also been tornado watches and warnings and torrential (ok, just really heavy) rains…Seems like a great day to be curled up on the couch with a book, come to think of it, a fire wouldn’t be bad either – but since there is no fireplace, I guess I had better refrain….but I digress…couch potato day = COMFORT FOOD…in my world and what could be more comforting than Mac and Cheese – with a kick!  CHEESE AND SPICE...need I say more?

Tex-Mex Macaroni and Cheese 

6 Points Plus (5 Points-old system)

4 Servings

 

Think all mac and cheeses are loaded with fat and calories? They’re not: This one uses pureed winter squash for its body and fat-free richness.

Ingredients

6 oz uncooked macaroni, elbow (about 1 1/2 cups)    

1 t salt    

12 oz cooked winter squash, frozen, thawed    

5 oz fat-free evaporated milk     

1/3 c low-fat shredded cheddar cheese    

4 oz chopped green chilies, canned, drained    

1 c plum tomatoes, diced    

1/2 t salt    

1 1/2 T cilantro, chopped    

1/4 c salsa    

Instructions

Cook macaroni in a large pot of lightly salted water (use about 1 teaspoon) as per package directions.

Meanwhile, in a medium saucepan, bring squash and milk to a gentle simmer. Stir in cheese, chilies, tomato and 1/2 teaspoon of salt; heat until cheese melts.

Drain macaroni. Return noodles to pot and toss with cheese sauce and cilantro. Divide into 4 portions and top each serving with salsa. Yields about 1 1/4 cups of macaroni and 1 tablespoon of salsa per serving