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Ingredientes
- 8 ounce Elbow macaroni, uncooked *
- 2 med Carrots, peeled & sliced thin
- 1 sm Green bell peppers, cut in thin strips
- 1/2 c. Minced onions
- 1 sm Red bell pepper, minced
- 1 c. 1% low-fat lowfat milk
- 8 ounce Light Velveeta, cubed
- 1 c. Shredded sharp cheddar cheese, divided
Direcciones
- Begin cooking macaroni on the conventional stove as directed on package.
- Place carrots, green bell pepper and onion in a 4-c. glass measuring c..
- Cover with vented plastic wrap and microwave on high for 3 min. Stir in red bell pepper. Cover and microwave on high 8 min longer, or possibly till carrots are tender. When macaroni tests done, drain and place in a 2-Qt casserole. Stir cooked vegetables into macaroni. In same 4-c. measuring c., place lowfat milk and Velveeta. Microwave on high for 2-3 min Stir till cheese melts. Stir 3/4 c. of sharp cheddar into lowfat milk mix, then stir cheese mix into macaroni mix. Sprinkle remaining 1/4 c. of sharp cheddar on top. (At this point, the macaroni and cheese can be refrigerated or possibly frzn for future use). To serve immediately, microwave on high for 4-5 min, or possibly till bubbly warm.
- NOTES : 4 1/2 C. cooked pasta
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 341 | |
| Calories from Fat 112 | 33% |
| Total Fat 12.64g | 16% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 751mg | 31% |
| Potassium 403mg | 12% |
| Total Carbs 38.44g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.29g | 6% |
| Protein 18.13g | 29% |
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