Mac and cheese got a flavorful and veggie-packed upgrade inspired by Southwestern ingredients. This hearty, better-for-you twist has layers of poblano and zucchini “noodles,” spiced shredded chicken, and velvety poblano queso sauce (made with white cheddar, cream cheese, cilantro, and cumin). On the side, there’s ultra-savory stewed pinto beans braised with tomato paste, ancho chili powder, apple cider vinegar, and coconut sugar.

Ingredients: chicken breast, pinto beans (prepared pinto beans, water, salt, calcium chloride (firming agent), calcium disodium edta (promotes color retention), zucchini, poblano peppers, shredded medium white cheddar cheese (cultured milk, salt, enzymes, potato starch (added to prevent caking), natamycin (natural mold inhibitor)), onions, whole milk, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), garlic, tomato paste, heavy cream, olive oil, cilantro, apple cider vinegar, granulated onion, sea salt, granulated garlic, jalapeño powder, cumin, coconut sugar, ancho chile powder, black pepper, dried oregano