Mexican Mac and Cheese

7 ounces (about 2 cups) uncooked fiber-enriched or protein-enriched elbow macaroni (I used Ronzoni Smart Taste)
½ cup salsa con queso, all-natural if possible
1 ½ ounces (about ½ cup) shredded reduced-fat Mexican cheese blend (I used Sargento)

The key to good mac and cheese is gooey cheese and the perfect creamy sauce.

In a large nonstick stockpot, cook the macaroni according to package directions. Drain it well, then return it to the pot. Stir in the salsa con queso and cheese until combined (if the cheese doesn’t melt right away, place the pot over low heat and stir for 1 minute, or until the cheese is melted). Serve immediately.