| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Noodles, Mine |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Macaroni or rigatoni |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion(s), finely chopped |
| 3 |
|
Garlic clove(s), minced |
| 2 |
|
Red bell peppers |
| 2 |
|
Yellow bell peppers |
| 1 |
|
Green bell pepper or |
| 2 |
|
Ancho chilies for more spice |
| 1/4 |
c |
Flour |
| 3 |
c |
Skim milk |
| 1 |
c |
(to 1 1/2 cups) |
|
|
Feta cheese |
| 2 |
tb |
Dill, chopped or |
| 1 |
tb |
Dried dill |
| 1 |
tb |
Dijon mustard |
|
|
Salt and pepper |
| 1 |
ds |
Cayenne pepper |
| 1 |
ds |
Grated nutmeg |
|
|
Cooking spray |
| 1/2 |
c |
Toasted bread crumbs |
INSTRUCTIONS
SAUCE
1. Bring 4 qts of lightly salted water to a rolling boil in a large pot.
Cook the macaroni until al dente, about 8 min. Drain the macaroni in a
colander, rinse with cold water to cool, and drain well. Preheat the oven
to 400 F.
2. Meanwhile, prepare the sauce. Heat the olive oil in a large non-stick
saut. pan. Add the onion, garlic, and peppers and cook over medium heat
until the vegetables are soft and aromatic, but not brown, about 4 min.
Stir in the flour and cook for 1 min more. Stir in the skim milk and bring
to a boil, stirring steadily. Simmer the sauce until thickened, about 1
min. Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg
to taste. The sauce should be highly seasoned.
3. Stir the macaroni into the sauce. Spoon the mixture into a 8x12-inch
baking dish which has been lightly sprayed with oil. Sprinkle the top with
bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and
golden brown, 30-40 min.
High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 29-30
Posted to MM-Recipes Digest V3 #342
From: LVORTIZ@aol.com
Date: Fri, 13 Dec 1996 20:17:57 -0500
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