* Exported from MasterCook *
Grandpop's Macaroni And Cheese
Recipe By : Cooking Light Magazine, July/August, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pastanoodle
Cheese Luncheon
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
1 cup sliced mushrooms
3/4 cup diced red bell pepper
1/2 cup finely chopped celery
1/4 cup chopped shallots
3/4 cup part-skim ricotta cheese
1 1/2 teaspoons minced flesh tarragon
--or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon granulated tapioca -- optional
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
12 ounces evapotated skim milk
1 large egg -- lightly beaten
4 cups hot cooked elbow macaroni
--about 7 ounces uncooked
cooking spray
1 medium tomato -- 1/4 inch thick
1/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon grated lemon rind
1. Preheat oven to 350 oF. 2. Melt butter over medium-high heat in a
medium nonstick skillet. Add mushrooms, bell pepper, celery, and
shallots; saute 4 minutes or until tender. Set aside. 3. Combine ricotta
cheese and next 7 ingredients (ricotta cheese through egg) in a large bowl;
stir until well-blended. Add mushroom mixture and macaroni; stir well.
Spoon mixture into a 2-quart casserole coated with cooking spray. 4.
Press tomato slices gently between paper towels until barely moist.
Arrange tomato slices in a circular pattern over top of macaroni mixture.
Combine breadcrumbs, Parmesan cheese, and lemon rind in a small bowl;
stir well. Sprinkle breadcrumb mixture over tomatoes. Bake at 350 oF for
35 minutes or until lightly browned.
Yield: 8 serving.
CALORIES 218 (21% from fat); PROTEIN 12g; FAT 5.2g (sat 2.6g,
mono 1.5g, poly 0.5g); CARB 30.9g; FIBER 1.9g; CHOL 41mg; IRON
2mg; SODIUM 47mg; CALCIUM mg.
WW: 4 pts.
Typos by Gail Shermeyer <[email protected]>
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