Macaroni 'n' Cheese Italiano |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Spaghetti sauce and mozzarella give this mac and cheese dish an Italian flavor. Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat. This recipe is from Isabelle Wolters. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keepin. Ingredients:
2 cups uncooked elbow macaroni |
3/4 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
2 teaspoons olive oil |
1/2 cup meatless spaghetti sauce |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
2 cups nonfat milk |
1 1/4 cups shredded reduced-fat cheddar cheese |
1/2 cup shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
2 plum tomatoes, seeded and sliced |
Directions:
1. Prepare pasta according to package directions until cooked but firm.
2. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender.
3. Stir in spaghetti sauce, basil and oregano.
4. Bring to a boil.
5. Reduce heat; simmer, uncovered, for 5 minutes.
6. Drain macaroni; stir into sauce.
7. Transfer to a 2-quart baking dish coated with nonstick cooking spray; set aside.
8. In a saucepan, combine the flour, salt, nutmeg and cayenne.
9. Gradually stir in milk until smooth.
10. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
11. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
12. Pour over macaroni mixture.
13. Top with Parmesan cheese and tomatoes.
14. Bake, uncovered, at 350 for 25-30 minutes or until bubbly and golden brown.
15. Let stand for 5 minutes before serving.
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