macaroni and cheeseMacaroni and cheese is one of those things that can instantly make us feel better. Like puppies, massages, or a glass or two of pinot noir, mac n' cheese possesses the ability to make everything seem alright, even if only temporary. Maybe it's the memories it brings back from childhood, or perhaps it's just all that hot, gooey cheese. Whatever the reason, macaroni and cheese will always have a special place in our hearts -- and in our tummies.

Unfortunately, sometimes it comes with just a wee bit of guilt. ("I ate how many calories?!") So, if we can lighten up the fat content -- and spice it up with some delicious salsa and taco seasoning -- all the better!

Low Fat Mexican Macaroni and Cheese from Food.com.

  • 8 ounces uncooked elbow macaroni
  • 5 ounces light processed cheese (Try Light Velveeta)
  • 1 teaspoon taco seasoning
  • 1/2 cup salsa

Boil up some water for your macaroni. Cook your noodles in the water until done, which is typically seven to nine minutes.

While your noodles are cooking, cut the cheese into cubes.

Then, after noodles are done, drain and return to pan.

Add your cubed cheese and taco seasoning. Stir well, until the cheese is totally melted.

After melted, add the salsa and serve.

Super easy! Also, if you're feeling crazy, try adding other ingredients that would give the dish some Mexican (yet still low-fat) flare. Jalapenos, chopped tomatoes, or even some ground turkey!

 

Image via rick/Flickr