Creamy Cheesy Mexi Mac!
adapted by Nancy Horn for Delicious by Davita!

davita.com/reno

From-Scratch Pimento Cheese
by Nancy Horn

what you need
8 oz.  Grated Sharp Cheddar Cheese
3 oz. Cream Cheese, room temperature
1/2 cup non fat Greek yogurt
4 oz. diced roasted red pepper, drained
1 tsp. hot sauce
1 teaspoon Dijon mustard
1 clove garlic, minced

make it
Blend cheeses together with yogurt, red pepper, Dijon, hot sauce and garlic in a large bowl. Refrigerate or serve immediately on flat bread, or use in “Creamy Cheesy Mexi Mac’” recipe below!!!

Creamy Cheesy Mexi Mac!
by Nancy Horn
what you need:
2 cups uncooked elbow, shell or bowtie pasta
1 cup From-Scratch Pimento Cheese (See recipe above!!!)
one 4-ounce can diced roasted green chilies (rinsed and drained)
fresh black pepper to taste, if desired

Make it!
Cook pasta in boiling water without salt or butter until pasta is al dente (firm to the tooth, but cooked). Drain pasta and place in large mixing bowl. While pasta is still hot, add the pimento cheese, pepper and green chilies. Stir until the cheese spread is melted into the pasta. Serve hot.

Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.