Ingredients

• 3 C Elbow Macaroni
• 1/2 C Cheese Blend
• 1/4 C THRIVE Butter Powder
• 6 Tbsp THRIVE Instant Milk
• 2 Cups Water
• 1 C THRIVE Shredded Cheddar Cheese, reconstituted
• 1/2 C Pinto Beans, cooked
• 1/2 C Kidney Beans, cooked
• 1/4 C Mixed Bell Peppers
• 1/4 C THRIVE Chopped Onions
• 1 tsp Iodized Salt
• 2 tsp Tomato Powder
• 3/4 C Cream
• 1 tsp THRIVE Chefs Choice
• 2 tsp Cholula hot sauce
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 pinch cayenne pepper (optional)
• 1/4 C Cilantro
• 1 Tbsp Lime Juice
• 1/2 C THRIVE Sour Cream Powder
• 3 Tbsp Water

Directions

1. Cook macaroni noodles; cool slightly under cold water and set aside.
2. Combine all ingredients except noodles, cilantro, lime juice, and sour cream in a saucepan over medium heat.
3. Stir well and bring to a simmer.
4. Add cooked macaroni to saucepan; reduce heat to low, stirring until noodles are coated.
5. Stir in cilantro, lime juice, and sour cream.
6. Allow to sit a few minutes before serving.
7. Top with crushed tortilla chips if desired.