Tuna & Tomato Mac ‘n Cheese

Tuna mac ‘n cheese gets a Southwestern kick in this rendition, with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but you can keep it mellow by substituting a 14-ounce can of drained petite diced tomatoes and mild chili powder if you like.

Ingredients:

• 8 ounces whole-wheat rotini pasta
• 2 tbsp all-purpose flour
• 1 cup nonfat milk, divided
• 1/2 cup grated extra-sharp Cheddar cheese
• 1/2 cup grated pepper Jack cheese
• 1/4 tsp ground ancho chile powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups reduced-fat cottage cheese
• 1 5- to 6-ounce can chunk light tuna, drained and flaked
• 1 10-ounce can diced tomatoes with green chiles, drained
• 1/4 cup crumbled blue corn tortilla chips

Directions

1. Preheat oven to 450°F.
2. Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse.
3. Meanwhile, whisk flour and 2 tbsp milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium-heat until steaming.
4. Gradually whisk a few tbsp of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt, and pepper.
5. Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.
6. Bake until hot and bubbling, 20 to 25 minutes. Top with tortilla chips. Serves 4 (serving size: about 1 1/2 cups each).

 

While the pasta is cooking, make Zu-Canoes.  For the nicest presentation, do the opposite of what I did, and look for long, relatively skinny zucchini to stuff.

Ingredients:

• 2 medium 2-inch-wide zucchini
• 1/2 tsp sea salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tbsp EVOO
• 1 tbsp white-wine vinegar
• 1 tbsp minced shallot
• 1 cup quartered grape tomatoes
• 1/2 cup diced mozzarella cheese, preferably fresh
• 1/4 cup thinly sliced fresh basil

Directions:

1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp set aside.
2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 tsp each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.
3. Whisk oil, vinegar, shallot, and the remaining salt and pepper in a medium bowl. Add tomatoes, cheese, basil, and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes. Serves 4 (serving size: 1 zu-canoe).