| 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 |
ts |
White pepper |
INSTRUCTIONS
Cost: $ - Preparation Time: 20 minutes
Difficulty Level: 2 - Servings: 6
1. Preheat oven to 350F.
2. In large pot of boiling water, cook pasta wheels (or any small pasta)
8-10 minutes, until tender.
3. Drain and return to pot.
4. In a non-stick pan add milk, all cheeses and white pepper.
5. Cook over low heat stirring constantly, until cheeses are melted.
6. Then add cooked, drained macaroni to cheese sauce.
7. Spray non-stick spray into a 1-1/2 quart cassarole dish and pour
macaroni mixture into it.
8. 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.
9. 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,
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