| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
6 |
Servings |
INGREDIENTS
| 9 |
oz |
Pasta wheels, uncooked |
| 1 |
c |
Evaporated skim milk |
| 3 |
oz |
Reduced-fat sharp chedddar |
|
|
cheese shredded |
| 3 |
oz |
Reduced-fat Monterey Jack |
|
|
cheese shredded |
| 1 1/2 |
oz |
Reduced-fat mozzarella |
|
|
cheese shredded |
| 1 1/2 |
oz |
American cheese, shredded |
| 1/2 |
t |
White pepper |
INSTRUCTIONS
Cost: $ - Preparation Time: 20 minutes Difficulty Level: 2 - Servings:
6 Preheat oven to 350F. In large pot of boiling water, cook pasta
wheels (or any small pasta) 8-10 minutes, until tender. Drain and
return to pot. In a non-stick pan add milk, all cheeses and white
pepper. Cook over low heat stirring constantly, until cheeses are
melted. Then add cooked, drained macaroni to cheese sauce. Spray
non-stick spray into a 1-1/2 quart cassarole dish and pour macaroni
mixture into it. Be sure to use a non-stick pan when melting the
cheese or you will have a big mess when you go to clean the pan. Bake
for 25-30 minutes or until golden on top. Posted to The Gourmet
Connection Recipe Page Newsletter by Gourmet Connection
<trp-mailing-list@gourmetconnection.com> on Mar 8, 1999, converted by
MM_Buster v2.0l.
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