Mexican Macaroni And Cheese

Ingredients:
1 Pound Cooked Elbow Macaroni
1 1/2 Pound Grated Cheddar Cheese
1/4 Diced Black Canned Olives
1 Package Of Taco Mix
1/2 Cup Of Diced Onions
1/4 Cup Of Fresh Corn
3 1/2 Cups 2% Cold Milk
1/2 Cup All Purpose Flour
1/2 Cup Of Extra Virgin Olive Oil
1 Teaspoon Ground Pepper
1 Teaspoon Table Salt
1 Tablespoon Ground Garlic
1/2 Teaspoon Onion Powder
 
Information:
Serving Size 6
385 Calories Per Serving
12 Grams Of Fat
 
Cooking Directions:
Mexican mac and cheese is straight from south of the border. First boil your elbow macaroni, and drain well. Then take out a cooking skillet and add in the remaining ingredients. Cook the sauce on medium high heat, and stir it very well. Once is consistent pour the sauce over the noodles. Serve the dish warm.

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Halibut Macaroni And Cheese

Ingredients:
1 Pound Cooked Elbow Macaroni
1 1/2 Pound Grated Cheddar Cheese
6 Skinless Halibut Fillets
3 1/2 Cups 2% Cold Milk
1/2 Cup All Purpose Flour
1/4 Cup Of Extra Virgin Olive Oil
1 Tablespoon Ground Pepper
1 Teaspoon Table Salt
1 Tablespoon Ground Garlic
1/2 Teaspoon Onion Powder
1/2 Teaspoon Ground Paprika
1/8 Cup Of Fresh Lemon Juice
 
Information:
Serving Size 6
359 Calories Per Serving
10 Grams Of Fat
 
Cooking Directions:
This mac and cheese recipe is the fisherman’s choice. Start by boiling elbow noodles, and strain it thoroughly once finished. You will not want to fry the halibut in a pan, and apply the lemon juice. Once the fish is cooked, cut it into 1 inch squares, and place it on the noodles. Now you will want to cook the remaining ingredients together in a skillet, and mix well. Add the warm sauce.

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