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Ingredientes
- 8 ounce uncooked macaroni
- 1 c. fat-free reduced-sodium chicken broth
- 1 x shallot finely chopped
- 1 Tbsp. all-purpose flour mixed with
- 2 Tbsp. water
- 1/2 tsp dry mustard
- 1/8 tsp freshly-grnd white pepper
- 1 3/4 c. shredded reduced-fat mild Cheddar cheese (7 ounce), divided
- 1 c. nonfat ricotta cheese
- 1 Tbsp. chopped fresh parsley (optional)
Direcciones
- Cook macaroni according to package directions, omitting salt. Drain; set aside.
- Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 min. Stir in flour mix. Cook and stir 3 to 5 min or possibly till slightly thickened.
- Add in mustard, pepper, 1 c. Cheddar cheese and ricotta cheese. Continue stirring till cheeses are completely melted. Stir in cooked pasta; mix well.
- Remove pasta mix from heat; stir in remaining 3/4 c. Cheddar cheese and parsley, if you like. Serve immediately. Garnish with fresh parsley sprigs, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 210 | 41% |
| Total Fat 23.77g | 30% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 476mg | 20% |
| Potassium 301mg | 9% |
| Total Carbs 47.3g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.97g | 1% |
| Protein 27.51g | 44% |
