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 This stainless steel pan worked well under the broiler |
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It's hard to improve on an American classic, but I think this recipe based on Cooking Light Magazine (9/09) does just that. I stayed fairly close to its version and am glad I did. We loved the smoky flavor bacon imparts to cheesy pasta, and the extra zing from hot sauce. You will need a broiler-safe baking dish or pan for this. I used a large stainless steel pan with a stainless steel handle.
Ingredientes
- 12 ounces mini penne pasta or strozzapreti
- 4 teaspoons all-purpose flour
- 1 1/2 cups skim milk, divided (I used 2% milk)
- 2 cups (about 8 ounces) finely shredded sharp cheddar cheese, divided
- 1/4 cup sliced green onions
- 1 teaspoon hot sauce (I used Tabasco)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 slices bacon, cooked and crumbled
Direcciones
- Bring 6 quarts water to a boil. Add 1 tablespoon salt and the pasta. Cook 8 minutes or as per package cooking instructions; drain.
- Heat broiler.
- Combine flour with 1/2 cup of the milk in a large saucepan over medium heat. Gradually stir in the remaining 1 cup of milk; stir and bring to a boil. Cook 1 minute stirring constantly.
- Remove from heat; let stand 4 minutes or till it cools to 155 degrees F.
- Stir in 1 1/2 cups of the cheese. Add green onions, hot sauce, salt, pepper and bacon; stir well. Add drained pasta and toss to coat.
- Spoon into a 2-quart broiler-safe dish or pan coated with cooking spray. Top with remaining 1/2 cup of cheese.
- Broil 7 minutes or until top is lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 47 | 17% |
| Total Fat 5.29g | 7% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 220mg | 9% |
| Potassium 260mg | 7% |
| Total Carbs 47.3g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.83g | 3% |
| Protein 10.87g | 17% |
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