email this pageMacaroni and Cheese
Ingredients
3 cups uncooked penne pasta
1 large egg
2 garlic cloves, minced
1 1/2 cup 2% low-fat milk
1 cup (4 ounces) shredded sharp Cheddar cheese
4 ounces cream cheese
1 cup (4 ounces) shredded Gruyère or Swiss cheese
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter
12 saltine crackers, crumbled
Instructions
1 large egg
2 garlic cloves, minced
1 1/2 cup 2% low-fat milk
1 cup (4 ounces) shredded sharp Cheddar cheese
4 ounces cream cheese
1 cup (4 ounces) shredded Gruyère or Swiss cheese
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter
12 saltine crackers, crumbled
1. Cook pasta according to package directions, drain.
2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. Serves 8.
"Relish a Classic Flavor," April 2006.
Nutritional Information
2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. Serves 8.
"Relish a Classic Flavor," April 2006.
Per serving: 398 calories, 23g fat, 18g prot., 28g carbs., 1g fiber, 451mg sodium.
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