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salsa mac with colby jack - ingredients: 1 cup uncooked elbow macaroni fc, 1 tbsp all-purpose flour fc, 1 medium tomato, fresh ground black pepper fc, 1/2 medium green bell pepper, 1-1/4 cups 1% low fat milk fc, 1/2 small onion, 8 oz finely shredded colby jack cheese fc, 1 tbsp butter fc. Cooking directions: cook macaroni according to package directions. Meanwhile, dice tomato, green bell pepper and onion. Drain cooked macaroni and add with tomato and green bell pepper. Reserve. Preheat oven to 350°f. In a medium saucepan, saute diced onion in butter until translucent. Stir in flour and black pepper. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni/vegetable mixture to cheese sauce and coat evenly. Transfer to a 9-inch pie plate. Bake for 25-30 minutes or until bubbly. Cool for about 10 minutes before serving. Makes 6 servings, fc = food club brand

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Colby Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Vegetable Color]), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-Caking Blend (Potato Starch, Corn Starch, Calcium Sulfate, Natamycin [A Natural Mold Inhibitor]).