It’s no secret that kids love mac and cheese, but it’s not exactly a well-balanced, healthy meal on its own. So I’m always looking for ways to sneak in the good stuff under cover of cheesy goodness. I recently used the sun-dried tomato mozzarella Laughing Cow Light cheese in pasta and added spinach and chicken to make it a meal.
Below, I use the Queso Chipotle variety to make a yummy southwestern mac and cheese. You can use whatever veggies and/or meat you want to really make this a meal your family will love!
Southwestern Mac and Cheese
12 oz veggie pasta
4 wedges of Laughing Cow Light Queso Chipotle cheese
¼ cup skim milk
1 cup corn
1 can black beans, drained and rinsed
1 cup sliced mushrooms
1/2 cup canned or fresh chopped tomatoes
2 chicken breasts, cut into bite-sized pieces
1. Cook the pasta according to the directions on the box. Drain and set aside.
2. In a large sauté pan, heat about a ½ tbsp olive oil over medium-high heat. Add the chicken and cook until nearly done. Stir in the mushrooms and continue cooking until the chicken is done all the way through.
3. Turn the heat to medium-low and add in the pasta, corn, black beans, tomatoes, cheese, and milk. Combine all the ingredients and continue stirring until the cheese has melted and everything is heated through.
Note: You can save a bit of time by using frozen, cooked grilled chicken strips, such as Tyson Grilled and Ready Chicken. You will still need to sauté it until it’s heated through, but it should only take 2-3 minutes.