Mexican Macaroni and Cheese

Mexican Mac & Cheese

1 7.25-ounce box macaroni & cheese
1 tablespoon light margarine
1/4 cup skim milk
1 19-ounce can black beans, low sodium
1 1/2 cups chunky-style salsa


Prepare macaroni and cheese according to directions on box, EXCEPT use only 1 tablespoon light margarine and 1/4 cup skim milk. Once macaroni and cheese is prepared, add the black beans and salsa. Mix together. Heat until bubbly.
Makes 5 cups.

Kitchen Shortcut: If you can’t find the low-sodium canned beans, spoon regular canned beans into a colander and rinse under running cold water to reduce the sodium content.

*Sodium content of salsas will vary. This recipe was calculated using salsa that has 70 milligrams of sodium per two tablespoon serving.

Nutrition Information Per Serving (1 cup)

Calories: 261
Fat: 2.5 g
Saturated Fat: 0.5g
Cholesterol: 5 mg
Sodium*: 612 mg
Dietary Fiber: 3 g