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, dark red kidney beans (dark red kidney beans, water, salt, calcium chloride (a firming agent) and/or disodium edta (to promote color retention)), zucchini, poblano peppers, shredded medium white cheddar cheese (cultured milk, salt, enzymes), natamycin (natural mold inhibitor)), onions, whole milk, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), tomato paste, garlic, heavy cream, olive oil, cilantro, apple cider vinegar, granulated onion, sea salt, granulated garlic, jalapeno powder, cumin, ancho chile powder, coconut sugar, black pepper, oregano