Mexican Macaroni and Cheese

Who says food from a box can’t be good for you? For weeknights that are especially busy, prepare something simple. Try this delicious take on an old favorite from licensed dietitian and nutritionist Joan Salge Blake, author of Nutrition & You (Benjamin Cummings, 2008).

Ingredients

17¼-ounce box macaroni and cheese
1 Tbsp. light margarine
¼ c. skim milk
1 19-oz. can black beans, low sodium
1 ½ c. chunky-style salsa

Instructions

Prepare macaroni and cheese according to directions on box, but use only 1 Tbsp. light margarine and ¼ 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 low-sodium canned beans, spoon regular canned beans into a colander and rinse under cold water to reduce the sodium content.