This Cheesy Mexican Pasta was supposed to be made with bowties, but somewhere along the line, I way overbought on penne, so immediately I had to change up the recipe title. If you use your noodle, you'll realize that pasta shape makes no difference in the taste of a dish, especially one that's as awesomely cheesy as this one.
For my version, penne included, I made a substitution or two.
- a combination of sharp cheddar and low-fat Mexican blend cheeses
- about a cup and a half of shredded, cooked chicken (browned ground beef would also be yummy)
- skim milk
- 98% fat free cream of mushroom soup
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