1/4th of recipe (about 1 1/3 cups): 215 calories, 2.5g fat, 630mg sodium, 37.5g carbs, 6g fiber, 8g sugars, 11g protein -- PointsPlus® value 5*
This cheesy mac is a new favorite here at the HG HQ... Try it soon!
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
1 cup diced onion
One 7-oz. can diced green chiles, drained
2 tbsp. chopped jarred jalapeño slices (about 10 slices)
2 tbsp. fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 slices fat-free American cheese
Optional seasoning: salt
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until softened and slightly browned, 4 - 6 minutes.
Add cooked onion, drained chiles, and jalapeño to the cauliflower and pasta. Stir well, and re-cover to keep warm.
In a medium microwave-safe bowl, mix sour cream, cheese wedges, and cheese slices, breaking the wedges and slices into pieces as you add them. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well.
Add cheese mixture to the large bowl and thoroughly stir. Enjoy!
MAKES 4 SERVINGS