| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Lhj |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Elbow macaroni |
| 1 |
tb |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Low-fat milk |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
pn |
Ground red pepper |
| 1/2 |
c |
Sharp Cheddar cheese; shredded |
| 2 |
tb |
Fresh Pecorino Romano cheese; grated |
| 1/4 |
c |
Plain dry bread crumbs |
INSTRUCTIONS
1. Heat oven to 375 degrees. Cook macaroni according to package directions
until barely tender. Drain and rinse in large colander.
2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and
cook, stirring, 1 minute. Remove from heat. Gradually whisk in milk,
mustard, salt and freshly ground pepper and red pepper. Bring to boil over
high heat; reduce heat and simmer 1 minute. Remove from heat and stir in
cheeses. Stir in macaroni. Spread in shallow 1 1/2-quart baking dish and
sprinkle with bread crumbs. Bake 20 minutes or until golden. Makes 5 cups.
Per serving: 1035 Calories; 33g Fat (29% calories from fat); 38g Protein;
143g Carbohydrate; 90mg Cholesterol; 2611mg Sodium
NOTES : A little Pecorino Romano chees goes a long way to give this
lightened-up family favorite the same great taste as it's high-fat
counterpart.
Recipe by: LHJ
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4,
1998
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