38. Southwest Mac and Cheese

38 - Southwest Mac CheeseTasty mac and cheese with a little southwest kick to it

Plate to prep time: 40 min
Serves: 4


  • 8 oz Pasta (elbow, shell)
  • 1 small Onion
  • 1/2 Red Bell Pepper
  • 3 pieces Turkey Bacon
  • 1 can (15 oz) Diced Tomatoes with Chilies
  • 1 cup frozen Corn
  • 1 container (6 oz) plain Greek Yogurt
  • 3 Green Onions
  • 1 cup shredded Cheddar Cheese
  • 1/2 tsp Chili Powder
  • 2 cloves Garlic
  • Olive Oil


  1. PREP: Dice the onion and red bell pepper. Chop the green onions. Mince the garlic. Shred the cheese. Drain the tomatoes
  2. Cook the pasta until just al dente, about 7 min after water is boiling. Proceed while pasta is cooking as the pasta needs to be added to the vegetables immediately after draining
  3. Heat 1 Tbsp of olive oil in a pot over medium heat. Cook turkey bacon until just crispy on each side, about 7 min. Remove from heat and cut into small bits
  4. Add the garlic to the pot and cook until fragrant, about 2 min
  5. Add the onion and red bell pepper and cook until softened, about 5 min
  6. Add the tomatoes, corn and chili powder. Stir to evenly mix until the corn is all heated through
  7. When pasta is finished cooking, drain without rinsing and immediately add to the pot along with the yogurt. Turn off the heat and stir to mix and evenly coat.
  8. Add the cheese 1/2 cup at a time and stir to mix and melt the cheese. If the pasta has cooled too much, set heat to low and stir often
  9. PLATE: stir in the bacon bits and green onions

Inspired by: Budget Bytes

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