Macaroni and Cheese - 343 Ways
Ingredients
- 8 oz. dried fusilli, cooked and drained
- 10 oz. frozen broccoli florets, thawed
- 1 14 1/2 oz. can diced tomatoes, drained
- Cooking spray
- 1 onion, chopped
- 3 Tbs. all-purpose flour
- 2 C. skim milk
- 8 oz. fat-free cream cheese
- 1 1/2 C. shredded reduced-fat cheddar, divided
- 1/4 C. grated parmesan
- Salt and pepper
- COLUMN A
- Penne
- Long fusilli
- Small shells
- Ziti
- Cavatappi
- Tricolor rotini
- Rigatoni
- COLUMN B
- Frozen spinach, thawed
- Frozen peas, thawed
- Links cooked sausage
- 1/2 C. cooked mushrooms
- 1 C. cooked ham, diced
- Frozen asparagus spears, thawed
- 1 C. cooked diced chicken breast
- COLUMN C
- Pepper Jack
- Pizza blend
- Mozzarella
- Provolone
- Gruyere
- Gouda
- Fontina
Directions
Heat oven to 375 degrees. Add pasta to a greased 6-C. oven-proof casserole. Stir in broccoli (or another item from Column B) and diced tomatoes. In nonstick skillet coated with cooking spray, cook onion 3 minutes or until translucent. Sprinkle with flour; cook, stirring, 1 minute more or until flour just begins to turn golden. Slowly whisk in milk until mixture is free of lumps and flour is incorporated.
Stir in cream cheese; cook, stirring, until cheese dissolves and mixture is smooth. Bring to a simmer and stir in 3/4 C cheddar (or your choice of cheese from Column C) and Parmesan; stir until cheeses melt. Pour over pasta and vegetables; toss to coat. Season with salt and pepper. Sprinkle with 3/4 C cheddar (or the cheese chosen from Column C). Bake 20 minutes or until golden.
343 WAYS: Follow the basic recipe, substituting ingredients from columns A, B and C as suggested. Always use the ingredient amounts called for in the recipe unless otherwise specified in the chart.
From: First for Women, 1/29/01
