Food Friday
Cheese, cheese, I love cheese. Grace's Food Friday featured food is cheese! So I will reprint my favorite recipe involving cheese, which is Southwest Cheese 'n' Macaroni.

I got the recipe out of Betty Crocker's Vegetarian Cooking, Lori Fox, ed. New York: Hungry Minds, Inc., 1997.


Southwest Cheese 'n' Macaroni
Prep: 5 min; Cook: 17 min.
6 servings (or 4 if you're me)

Betty Crocker offers this editorial info: If you're on the lookout for recipes to please teenagers and younger children who don't eat meat, give this newfangled version of mac-and-cheese a whirl.

1 1/2 cups milk
1 cup green salsa (my store doesn't have this; I use green taco sauce and it works fine)
1 can (15 oz.) cream style corn
1 can (11 oz.) whole kernel corn with red and green peppers, drained (I use Green Giant "Mexicorn")
1 package (7 oz.) elbow macaroni
8 oz. process cheese product loaf, cubed (in lay person's terms, Velveeta)

1. Mix all ingredients except cheese in 12-inch nonstick skillet. (I prefer the large pot I use to boil spaghetti noodles). Heat to boiling; stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until macaroni is tender.
2. Add cheese, stir until melted.

1 serving: calories 405 (calories from fat 135); fat 15g (saturated 9g); cholesterol 40mg; sodium 1060mg (eep); carbohydrate 53g (dietary fiber 4g -- the corn i'm assuming); protein 18g.

So there you go. Enjoy!