Recipe By : Cathy Lielausis
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Cheese
Main Dishes Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
1 clove garlic -- minced
1 cup chopped red bell pepper
4 tablespoons margarine
4 tablespoons flour
2 1/2 cups skim milk
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper -- optional
1 1/2 cups lowfat cheddar cheese -- shredded, divided
8 ounces macaroni -- cooked
1/3 cup toasted bread crumbs
Preheat oven to 375-degrees F.
Melt the butter in a skillet. Add onions, garlic, and red pepper and saute
until tender. Add flour and cook, stirring constantly, until the mixture
bubbles slightly, about 2 minutes. Add milk, a little at a time, mixing
thoroughly after each addition. Bring to a boil, add salt, peppers,and one
cup of the cheddar cheese. Cook, stirring constantly, 2 to 3 minutes more.
Spray a 1.5-quart baking dish with cooking spray. Place cooked macaroni in
the dish. Pour cheese sauce over macaroni and mix gently. Sprinkle the
remaining cheese (1/2 cup) over the top. Spread the breadcrumbs over the
cheese. Bake, uncovered, for 30 minutes, or until the top is golden and
the sauce is bubbling.
Per serving: 375 calories (28% from fat)
- - - - - - - - - - - - - - - - - -
NOTES : The vegetables add a delectable melange of flavors to this classic
dish
