| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta |
4 |
servings |
INGREDIENTS
| 2 |
c |
Macaroni; vegetable |
| 1/2 |
c |
Green pepper; finely chopped |
| 1 |
tb |
Margarine |
| 1 |
tb |
Flour; all-purpose |
| 1 |
c |
Skim milk |
| 1/4 |
ts |
White pepper |
| 1/2 |
ts |
Salt; optional |
| 1 |
c |
Cheddar cheese; lowfat, grated |
| 1 |
c |
Cottage cheese; lowfat |
| 1/2 |
c |
Parmesan cheese; or romano grated |
| 2 |
|
Tomatoes; sliced 1/2" thick |
INSTRUCTIONS
Cook macaroni according to package directions. Drain well.
Meanwhile, saute green pepper in heated butter until soft. Stir in flour.
Cook for 1 minute. Gradually stir in milk. Cook until thickened.
Add white pepper and salt, if used. Stir in grated cheese and partially
melt.
Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into
a lightly buttered baking dish. Arrange tomato slices on top.
Bake at 400F for 20 minutes for 20 minutes, until bubbly. For optimum
flavor, let sit 5 minutes before serving.
NOTES : Good served with: Marinated celery salad and toasted, unbuttered
Recipe by: My Great Recipes
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