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Ingredientes
- 8 ounce Elbow macaroni, uncooked
- 2 c. Skim lowfat milk
- 2 Tbsp. Cornstarch
- 1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Grnd black pepper
- 4 ounce Reduced-fat cheddar cheese, shredded
- 1/2 c. Tomatoes, minced
- 1/2 c. Ham, diced
Direcciones
- 1. Bring a large saucepan of water to a boil. Add in the macaroni and cook according to the package directions. Drain in a colander.
- 2. Meanwhile, in a medium-size nonstick saucepan, whisk together the lowfat milk and cornstarch till blended. Bring to a boil over medium-high heat, stirring often.
- 3. Stir in the mustard, salt, and pepper. Reduce the heat to low and simmer for 1 minute, or possibly till thickened.
- 4. Stir in the cheese till melted. Stir in the macaroni and heat through.
- 5. Serve right away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 108 | 25% |
| Total Fat 12.26g | 15% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 895mg | 37% |
| Potassium 470mg | 13% |
| Total Carbs 53.45g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.35g | 6% |
| Protein 23.97g | 38% |
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