3 cups cooked gluten-free pasta
1 1/2 cups low fat shredded colby jack*
1 1/2 cup fat free milk
1/2 red bell pepper
1/2 yellow pepper
1/2 green pepper
8oz yellow corn
Cook macaroni al dente. Rinse with cold water so it doesn’t get soggy.
Saute veggies together in a large skillet.
Combine with cooked macaroni, fat free milk, and 1 cup cheese.
Spread into casserole dish, cover with remaining 1/2 cup of cheese.
Bake for about 30 minutes at 350 degrees.
Source : slapdashmom.com