In the last few years, mac & cheese has become tremendously popular. Chefs all over the country are adding high end ingredients to this All American Classic. I have seen gorgonzola and bacon mac & cheese, lobster mac & cheese, it goes on and on. Now, more than ever, we have become cost conscious. We are buying food items on sale or at a discount to save where we can. Maybe we aren’t eating dinner out as much. I am a believer that we can enjoy some really great meals cooking at home as well. Using “blue box” macaroni and cheese, this is a quick and easy recipe with a little Southwestern flair that tastes great with grilled meat, rotisserie chicken or simply on it’s own.

1  – 6 to 7.25 oz box macaroni and cheese dinner, prepared according to package directions
4  oz. or 1 cup shredded mexican style, taco or nacho cheese *
1 – 4 oz. can diced green chiles
3/4  teaspoon chile powder
1  tablespoon sour cream

Once the mac and cheese is prepared, add remaining ingredients. Stir until heated through and cheese is melted. Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge (one slice typically weighs 3/4  to 1  ounce ).