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Festive Macaroni and Cheese
1hr
12 servings
What You Need
1 pkg. (16 oz.) elbow macaroni, uncooked
1 can (14.5 oz.) tomato sauce
2 cups frozen corn
1 small onion, finely chopped
1 small each green and red pepper, finely chopped
1 small zucchini, finely chopped
1/2 cup chopped fresh cilantro
1 can (12 oz.) evaporated milk
3 canned chipotle peppers in adobo sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
12 KRAFT Singles
NUTRITION INFORMATION
Serving Size 1 serving
Amount per Serving
Calories 310kcal
Fat Cal 0
%DV*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 580mg
25%
Total Carbohydrates 43g
16%
Dietary Fibers 3g
11%
Sugars 8g
16%
Protein 15g
30%
Vitamin A 20% • Vitamin C 20% • Calcium 40% • Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Make It
Heat oven to 350ºF.
Cook macaroni in large saucepan as directed on package, omitting salt. Meanwhile, combine tomato sauce, vegetables and cilantro. Blend evaporated milk and chipotle peppers in blender until smooth.
Drain macaroni; return to pan. Add chipotle mixture with mozzarella and 4 Singles; cook and stir 5 min. or until cheeses are completely melted. Spoon half into 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the vegetable mixture and remaining Singles. Repeat layers of macaroni and vegetables; cover.
Bake 25 min. or until heated through. Top with remaining Singles; bake, uncovered, 5 min. or until melted.
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