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Ingredientes
- 2 c. Macaroni vegetable
- 1/2 c. Green Pepper finely minced [1 Tablespoons margarine in original]
- 1 Tbsp. flour all-purpose
- 1 c. Skim Lowfat milk
- 1/4 tsp White Pepper
- 1/2 tsp Salt optional
- 1 c. cheddar cheese, lowfat grated
- 1 c. cottage cheese lowfat
- 1/2 c. Parmesan cheese or possibly Romano grated
- 2 x Tomatoes Sliced 1/2" thick
Direcciones
- Cook macaroni according to package directions. Drain well.
- Meanwhile, saute/fry green pepper in heated butter till soft. Stir in flour. Cook for 1 minute. Gradually stir in lowfat milk. Cook till thickened.
- Add in white pepper and salt, if used. Stir in grated cheese and partially heat.
- Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.
- Bake at 400F for 20 min for 20 min, till bubbly. For optimum flavor, let sit 5 min before serving.
- NOTES : Good served with: Marinated celery salad and toasted, unbuttered cracked wheat rolls, fresh fruit with crisp cookies for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 467 | |
| Calories from Fat 148 | 32% |
| Total Fat 16.84g | 21% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 904mg | 38% |
| Potassium 405mg | 12% |
| Total Carbs 48.63g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.99g | 5% |
| Protein 29.21g | 47% |
