1 (8-ounce) package uncooked large elbow macaroni

5 ounces light processed cheese, cubed

             (such as Velveeta Light)

1 teaspoon taco seasoning

½ cup salsa

1/3 cup thinly sliced green onions (optional)




1. Cook macaroni in boiling water 9 minutes, omitting salt and fat. Drain and return macaroni to pan. Add cheese and taco seasoning, stir­ring until cheese melts. Stir in salsa. Sprinkle with green onions, if desired.


Yield: 8 servings (serving size: about 2/3 cup).


POINTS: 3; Exchanges: 1½ Starch, ½ Med-fat Meat

Per serving: CAL 150 (14% from fat); PRO 7.1g;  FAT 2.4g (sat 1.4g); CARB 24.6g; FIB 1.2g; CHOL 9.4mg, IRON 1.4mg; SOD 355mg, CALC 109mg