Macaroni and Four Cheeses
Source of Recipe
WeightWatchers.com
List of Ingredients
1 pd uncooked med elbow macaroni
1 (1 oz) slice white bread
2 1/2 C 1% milk
2 bay leaves
1/4 C all pupose flour
1 C (4 oz) shredded reduced fat extra sharp Cheddar cheese
1/2 C (2 oz) shredded Emmenthaler or Swiss cheese
1/2 C (2 oz) grated fresh Parmesan cheese
1/2 C (2 oz) crumbled Gorgonzola cheese
3/4 t salt
1/4 t black pepper
Cooking spray
2 t minced fresh or 1/2 dried rubbed sage
2 t butter or stick margarine, meltedRecipe
1. Preheat oven to 400
2. Cook pasta for 5 minutes or until almost tender. Drain and rinse under cold water. Place in large bowl
3 Place bread in food processor; pulse 10 times or until coarse crumbs form. Set aside
4 Bring mild and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended. Return milk mixture to pan. Cook over medium heat untl thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring until cheeses melt. Porr cheese sauce over pasta, stir well. Spoon mixture into a 13 x 9 baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with fork. Sprinkle breadcrumb mixture over pasta mixture.
5. Bake a 400 for 20 minutes or until thoroughly heated.
Yield: 8 servings (1 1/4 C = 1 serving)
Cal 397, Fat 11.3g, Pro 20.7g, Carb 52g, Fiber 1.6g, Chol 32mg, Iron 2.7mg, Sod 624mg, Calc 425mg
9 points
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