Stir 1 (4-oz.) jar diced pimiento, drained, into pasta mixture. Pimiento Macaroni and Cheese: Substitute 1 1/2 cups 2% reduced-fat sharp Cheddar cheese for Gouda and Cheddar cheeses. Per serving (baked with topping): Calories 449 Fat 11.2g (sat 6.6g, mono 2.3g, poly 0.3g) Protein 24.9g Carb 62.6g Fiber 2.9g Chol 39mg Iron 3.3mg Sodium 688mg Calc 402mg Stir prosciutto and 1 cup frozen sweet peas, thawed, into pasta mixture. thin prosciutto slices, cut into thin strips, in a small skillet over medium-high heat 2 minutes or until slightly browned. Sweet Pea-and-Prosciutto Macaroni and Cheese: Omit ham. Per serving (baked with topping): Calories 456 Fat 11.7g (sat 6.6g, mono 1.2g, poly 0.2g) Protein 26.6g Carb 59.9g Fiber 2.6g Chol 44mg Iron 3mg Sodium 883mg Calc 270mg Stir 1 (4.5-oz.) can chopped green chiles into pasta mixture. Pepper Jack Macaroni and Cheese: Substitute 1 1/2 cups 1.5% reduced-fat pepper Jack cheese for Gouda and Cheddar cheeses. Note: We tested with Barilla Cellentani pasta and Cabot 1.5% Reduced Fat Sharp Cheddar Cheese.
Bake at 350° for 30 minutes or until golden and bubbly. ground red pepper sprinkle over pasta mixture.Ĥ. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Remove from heat, and stir in ham and pasta.ģ. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. Gradually whisk in milk and evaporated milk until smooth cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Gradually whisk in flour cook, whisking constantly, 1 minute.
Prepare cellentani pasta according to package directions.Ģ.
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