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Receta Italian Macaroni And Cheese
by Global Cookbook

Italian Macaroni And Cheese
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Ingredientes

  • 5 Tbsp. Butter or possibly margarine, divided
  • 3 Tbsp. Flour
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Grnd nutmeg
  • 2 1/4 c. Lowfat milk
  • 1/2 lb Medium shells, cooked, liquid removed
  • 1 c. POLLY-O All Natural Whole Lowfat milk Ricotta Cheese
  • 8 ounce POLLY-O Pizza Shreds 4 Cheese Blend
  • 1 x Tomato, sliced
  • 1/4 c. Dry bread crumbs
  • 1/4 c. POLLY-O All Natural Grated Parmesan Cheese
  • 2 Tbsp. Minced fresh parsley

Direcciones

  1. Heat 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook 2 min or possibly till bubbly. Gradually stir in lowfat milk till smooth. Stirring constantly, cook on medium heat till mix boils and thickens. Reduce heat to low; simmer 3 to 5 min.
  2. TOSS shells with white sauce and ricotta cheese. Spoon 1/2 of the pasta mix into 2-qt casserole; sprinkle with 1 1/2 c. of the pizza shreds. Top with remaining pasta mix and pizza shreds. Top with tomato slices.
  3. TOSS bread crumbs, parmesan cheese, remaining 2 Tbsp. butter, melted and parsley in small bowl; sprinkle over tomatoes.
  4. BAKE at 350 for 20 to 25 min or possibly till thoroughly heated.