| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles, Cheese, Main dishes, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried mushrooms |
| 8 |
oz |
Elbow macaroni |
| 3 |
c |
Lowfat 1% milk |
| 6 |
tb |
Flour |
| 1/4 |
ts |
Hot pepper sauce |
| 6 |
oz |
Lowfat cheddar cheese; shredded |
| 2 1/4 |
oz |
Parmesan cheese; grated |
| 2 |
ts |
Mustard powder |
| 1 |
ts |
Salt |
| 1 |
c |
Frozen corn kernels; thawed |
| 1/2 |
c |
Chopped scallions |
| 1/2 |
c |
Chopped red bell pepper |
| 3 |
tb |
Dried bread crumbs |
INSTRUCTIONS
Preheat oven to 450 oF. Coat an 11x7" baking dish or 6 individual ramekins
with nonstick cooking spray. In small bowl, soak mushrooms in 1/2 cup hot
water until softened, 15 minutes.
Cook macaroni according to package directions. Set aside. In medium
saucepan, heat milk over medium heat. Whisk in flour. Cook, stirring until
lightly thickened, about 10 minutes. Stir in mushrooms with soaking liquid
and hot pepper sauce. Stir in cheddar and Parmesan cheeses, mustard powder
and salt. Remove saucepan from heat. Drain macaroni and place in large
bowl. Stir in corn, scallions and red pepper. Pour mushroom-cheese sauce on
top and stir to coat macaroni. Spoon into prepared baking dish. Sprinkle
with bread crumbs. Bake until cheese is bubbly, about 15-20 minutes.
Serving (1 1/2 cups) provides: 1/2 milk, 2 1/2 bread, 1 protein, 15 cal.
Per Serving: 411 cal, 11 g fat, 7 g sat, 34 mg chol, 869 mg sod, 55 g car,
4 g fib, 25 g pro, 576 mg calcium.
Recipe by: Weight Watchers Magazine, September 1996
Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Apr 15, 1998
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