• 1 lb. packaged macaroni and cheese
• 2 tsp. unsalted butter
• 1/4 cup onion, chopped
• 1-1/2 tsp. chilli powder
• 1 cup lowfat milk
• 1 Tbs. plus 1 tsp. jalapeño pepper, minced, pickled or fresh

Set aside cheese packet. Cook macaroni in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm. Melt butter in a heavy nonstick pan over medium high heat. Sauté onion 3 minutes until softened. Stir in chilli powder and cook another minute. Whisk in milk and reserved cheese packet. Bring to a boil over high heat, whisking constantly until smooth. Remove from heat and stir in macaroni and jalapeño peppers.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 2 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 293, fat 15.3g, 47% calories from fat, cholesterol 31mg, protein 11.8g, carbohydrates 27.1g, fiber 1.2g, sugar 6.5g, sodium 698mg, diet points 7.4.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.3, Fruit: 0.0, Bread: 1.5, Lean meat: 0.7, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chianti, Fumé Blanc, or Beaujolais.