mexican mac and cheese
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,339.7
- Total Fat: 114.6 g
- Cholesterol: 161.4 mg
- Sodium: 3,534.6 mg
- Total Carbs: 462.9 g
- Dietary Fiber: 68.0 g
- Protein: 125.7 g
View full nutritional breakdown of mexican mac and cheese calories by ingredient
Introduction
great for a weeknight, can be prepped in the time it takes to get the water boiling great for a weeknight, can be prepped in the time it takes to get the water boilingNumber of Servings: 1
Ingredients
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1 lb. macaroni pasta
1 small onion
2 Tbs. butter
2 Tbs. flour
1 cup of hot milk
1 cup of shredded cheddar cheese
1 tsp. chili powder
1 can fire roasted petite diced tomatoes (drained)
1 can black beans (rinsed)
salt and pepper to taste
1/2 avocado per person, diced (on the side)
Directions
1) bring a big pot of water to a boil for 1 lb. of macaroni
2) melt 2 Tbs. butter in a small pot
3) sautee the onion in the butter
4) once the onions are cooked, add the 2 Tbs of flour, mix thoroughly, let toast to a cream color. Heat milk.
5) Whisk hot milk into the béchamel (butter and onions).
6) add pasta to water
7) add rinsed black beans and drained tomatoes to the béchamel, then add the melted cheese and the chili powder
8) drain the pasta and add the sauce in
9) serve with diced avocado
Number of Servings: 1
Recipe submitted by SparkPeople user VIOLARULZ.
2) melt 2 Tbs. butter in a small pot
3) sautee the onion in the butter
4) once the onions are cooked, add the 2 Tbs of flour, mix thoroughly, let toast to a cream color. Heat milk.
5) Whisk hot milk into the béchamel (butter and onions).
6) add pasta to water
7) add rinsed black beans and drained tomatoes to the béchamel, then add the melted cheese and the chili powder
8) drain the pasta and add the sauce in
9) serve with diced avocado
Number of Servings: 1
Recipe submitted by SparkPeople user VIOLARULZ.
Member Ratings For This Recipe
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