Post by Stephanie nli on Jan 13, 2008 22:51:05 GMT -5
I think it tastes more like alfredo than mac and cheese, especially before I made a casserole and put the extra cheese on top. I didn't have the Asiago or Parmesan cheese on hand, so I just put extra cheddar on top. You can use whatever blend of cheeses that you want, I just used what was in the recipe.
This supposedly makes 8 servings, but I cut it up into 16 chunks of mac and cheese instead.
1 (1-pound) package penne pasta
1/2 cup finely chopped onion
1 teaspoon minced garlic
1/4 cup all-purpose flour
2 cups skim milk
salt and pepper to taste
dash cayenne
1 cup shredded, reduced-fat cheddar cheese
1 cup shredded, Swiss cheese
1/4 cup grated Asiago or Parmesan cheese
Prepare the pasta according to package directions; drain and set aside
In a medium non-stick pot coated with non-stick cooking spray, saute the onion and garlic for five minutes until very tender. Stir in the flour and gradually add the milk, stirring constantly. Cook over a medium heat, until bubbly and thickened. Remove from heat and add salt and pepper, cayenne, Cheddar and Swiss cheeses. Combine with pasta. Transfer macaroni mixture to a 2-quart baking dish coated with non-stick cooking spray and sprinkle with Asiago cheese.
To prepare and eat now:
Preheat the oven to 350 F. Bake for 15-20 minutes or until cheese is melted and well heated.
To freeze:
Do not bake before freezing. Cool to room temperature, wrap, label, and freeze. Recommended freezing time: up to 3 months.
To prepare after freezing:
Remove from freezer to defrost. Preheat the oven to 350 F. Bake for 20 to 30 minutes or until cheese is melted and well heated.
Nutritional info:
Calories 360, protein (18), carbs 50, fat 9, fiber 2, sodium, 191, diabetic exchanges, 2 lean meat and 3.5 starch.
This supposedly makes 8 servings, but I cut it up into 16 chunks of mac and cheese instead.
1 (1-pound) package penne pasta
1/2 cup finely chopped onion
1 teaspoon minced garlic
1/4 cup all-purpose flour
2 cups skim milk
salt and pepper to taste
dash cayenne
1 cup shredded, reduced-fat cheddar cheese
1 cup shredded, Swiss cheese
1/4 cup grated Asiago or Parmesan cheese
Prepare the pasta according to package directions; drain and set aside
In a medium non-stick pot coated with non-stick cooking spray, saute the onion and garlic for five minutes until very tender. Stir in the flour and gradually add the milk, stirring constantly. Cook over a medium heat, until bubbly and thickened. Remove from heat and add salt and pepper, cayenne, Cheddar and Swiss cheeses. Combine with pasta. Transfer macaroni mixture to a 2-quart baking dish coated with non-stick cooking spray and sprinkle with Asiago cheese.
To prepare and eat now:
Preheat the oven to 350 F. Bake for 15-20 minutes or until cheese is melted and well heated.
To freeze:
Do not bake before freezing. Cool to room temperature, wrap, label, and freeze. Recommended freezing time: up to 3 months.
To prepare after freezing:
Remove from freezer to defrost. Preheat the oven to 350 F. Bake for 20 to 30 minutes or until cheese is melted and well heated.
Nutritional info:
Calories 360, protein (18), carbs 50, fat 9, fiber 2, sodium, 191, diabetic exchanges, 2 lean meat and 3.5 starch.
