Macaroni 'n' Cheese Italiano Recipe

Publisher Photo

Macaroni 'n' Cheese Italiano Recipe

Be the first to add a review
Publisher Photo
"I've always liked macaroni and cheese, but my husband prefers macaroni with tomato sauce. So I added spaghetti sauce and mozzarella to give my mac and cheese an Italian flavor," writes Isabelle Wolters of Scituate, Massachusetts.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing

Ingredients

  • 2 cups uncooked elbow macaroni
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 teaspoons olive oil
  • 1/2 cup meatless spaghetti sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 cups fat-free milk
  • 1-1/4 cups shredded reduced-fat cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 plum tomatoes, seeded and sliced

Directions

Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside.
In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Macaroni 'N' Cheese Italiano in Light & Tasty April/May 2004, p5

Nutritional Facts

1 each: 262 calories, 9g fat (5g saturated fat), 25mg cholesterol, 406mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 2 cups uncooked elbow macaroni
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 teaspoons olive oil
  • 1/2 cup meatless spaghetti sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 cups fat-free milk
  • 1-1/4 cups shredded reduced-fat cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 plum tomatoes, seeded and sliced
  1. Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside.
  2. In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
  3. Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Macaroni 'N' Cheese Italiano in Light & Tasty April/May 2004, p5

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMacaroni 'n' Cheese Italiano

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review