Prazteam
10-24-2006, 04:33 PM
1T margarine or butter
1/4C AP flour
1C FF milk
1/4C FF sour cream
1 tsp dry mustard
Lite salt and pepper to taste
4 oz each LF cheddar, jack and sharp cheddar cheeses
16 oz package of pasta - elbow, fussilli, rigatoni, pick your favorite!
Preheat oven to 350 degrees.
Boil pasta according to package directions, omitting salt and fat.
In separate saucepan, melt margarine/butter. Add flour and stir together. Slowly add milk, stirring constantly to form a roux. (Adding milk too quickly will cause roux to be lumpy!)
Reserve about 2 oz of cheese. Add the rest to the sauce along with mustard, sour cream and salt and pepper. Stir until cheese is melted and sauce is smooth.
Combine sauce with cooked pasta and pour into casserole or baking dish. Sprinkle remaining cheese on top. Back uncovered at 350 for 20 min.
This is great with added chopped broccoli or spinach! (+1V)
1D 1S
Makes 16 -1/2 cup servings
Each 1/2 cup:
185 calories
10 g protein
15 g carbs
4.5 g fat (with butter)
155 mg calcium.
1/4C AP flour
1C FF milk
1/4C FF sour cream
1 tsp dry mustard
Lite salt and pepper to taste
4 oz each LF cheddar, jack and sharp cheddar cheeses
16 oz package of pasta - elbow, fussilli, rigatoni, pick your favorite!
Preheat oven to 350 degrees.
Boil pasta according to package directions, omitting salt and fat.
In separate saucepan, melt margarine/butter. Add flour and stir together. Slowly add milk, stirring constantly to form a roux. (Adding milk too quickly will cause roux to be lumpy!)
Reserve about 2 oz of cheese. Add the rest to the sauce along with mustard, sour cream and salt and pepper. Stir until cheese is melted and sauce is smooth.
Combine sauce with cooked pasta and pour into casserole or baking dish. Sprinkle remaining cheese on top. Back uncovered at 350 for 20 min.
This is great with added chopped broccoli or spinach! (+1V)
1D 1S
Makes 16 -1/2 cup servings
Each 1/2 cup:
185 calories
10 g protein
15 g carbs
4.5 g fat (with butter)
155 mg calcium.