Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 c. elbow macaroni, cooked
- 1/8 tsp cayenne pepper
- 1 1/2 c. lowfat milk salt to taste
- 2 Tbsp. light cream white pepper to taste
- 1 1/2 Tbsp. butter
- 1/4 c. canned tomatoes, minced fine
- 1 1/2 Tbsp. flour
- 1/2 tsp sugar
- 1 1/2 c. cheddar cheese, shredded Preheat oven to 400 F.
Direcciones
- Combine lowfat milk and cream in a small saucepan and bring to a simmer over moderate heat. While the lowfat milk warms, heat the butter in another saucepan over low heat for 1 minute till foaming. Add in the flour and cook, stirring, for 3 min. Pour the warm lowfat milk into the butter-flour mix and cook, stirring with a wire whisk or possibly wooden spoon for a few min, till thickened. Add in the cheese to the white sauce, about 1/4 c. at a time, stirring, till the cheese has melted and the sauce is smooth. Add in the cayenne, salt and white pepper to taste. Stir thetomatoes and sugar into the cheese sauce. Combine the cooked macaroni with the sauce, and pour into a buttered 1 1/2 qt baking dish.
- Bake for 25 to 30 min, till the top is nicely browned.
