Who doesn’t enjoy good old fashion mac n’ cheese? Luke and I love our pasta but we also like our food hot (let’s just say Luke’s “medium” salsa would be a kick in the pants for most). So I couldn’t help adding some kick to this classic comfort food. But what do you do when you want to make a delicious bowl of fatty spicy cheese and carbs a “healthy meal”? You add protein and some veggies creating my recipe for kickin’ mac n’ cheese!
Awhile ago when Luke and I were taking a finance class at church I posted food on the run where I gave out the recipe for our mushroom and spinach white cheddar pasta using Annie’s gluten free shells. Although I usally do not like using box mixes, Annie’s makes dinner fast, easy, and some-what healthy. Plus the gluten-free rice pasta has less calories (which amounts to more pasta in our bowl) and as has been widely discussed doesn’t create that fat storing “wheat-belly” issue.
Now that I’m done advertising how about I give you the recipe?
-2 boxes of Annie’s rice pasta and cheddar Mac n’ Cheese
(depending on how many people you are serving and their appetite you may vary the amount of pasta you use which will change the amount of your other ingredients )
-3/4 C. greek yogurt or 1/2 C. depending on how creamy you want it
-Siracha (about 1 tablespoon again depending on how much kick you’re looking for)
-red pepper flakes to taste
-chili powder to taste
-good potions of salsa, homemade pico de gallo, or chopped mixed veggies: onions, green peppers, tomatoes and/or jalepenos.
-Follow box instructions for cooking pasta. Be careful: to stir the noodles as they cook. The rice noodles absorb a large portion of the water and you do not want the pasta to get stuck to the bottom of the pan.
-Drain access water from the pot.
-Turn stove to very low and add in the packets of cheese and greek yogurt and mix together.
-Add in the kick: siracha, red pepper flakes, chili powder and mix.
-Turn off stove and dish up into bowls.
-Top it off with pico de gallo, salsa, or pre chopped chopped veggies.
I make my own pico de gallo because I use it as a veggie base for so many of my dishes. It is easy to make a big batch at the beginning of the week and have it available for several meals. (A more specific recipe will be coming soon.)
In general, I chop up several fresh green peppers, onions, and tomatoes. Then place the mixed veggies into a medium size mixing bowl and with a large serving spoon mix together with lime/lemon juice, seasoning, and a little oil.
And there you have a somewhat healthy dinner-in-one-bowl kickin’ mac n’ cheese.
What are your family’s favorite meals?