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Ingredientes
- 1Â 1/2 c. Elbow macaroni
- 2 tsp Vegetable oil
- 1/3 c. Chopped red onion
- 1/3 c. Finely minced red pepper
- 1/2 tsp Cumin
- 1 Tbsp. Butter or possibly margarine
- 1/4 c. All-purpose flour
- 3 c. Skim lowfat milk
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1/4 tsp Warm pepper sauce
- 1/2 c. Shredded sharp cheddar cheese
- 4Â 1/2 ounce Minced green chilies, canned
- 1/4 c. Plain dry bread crumbs
- 2 Tbsp. Minced fresh parsley
- Â Â Vegetable cooking spray
Direcciones
- 1. Heat oven to 375 F. Cook macaroni according to package directions till barely tender; rinse and drain.
- 2. Meanwhile, heat oil in small nonstick skillet over medium-high heat. Add in onion and cook till softened, 3 to 4 min. Add in red pepper and cumin; cook 2 min more. Set aside.
- 3. Heat butter in large saucepan over medium heat. Add in flour and cook, stirring, 1 minute. Remove from heat. Gradually whisk in lowfat milk, salt, pepper and pepper sauce. Bring to boil over high heat, whisking frequently; reduce heat and simmer 1 minute. Remove from heat and stir in cheese, minced chilies and onion mix. Stir in macaroni. Spoon into shallow 2-qt baking dish.
- 4. Combine bread crumbs and parsley in small bowl; sprinkle over top of macaroni mix. Lightly spray top with cooking spray. Bake 20 min till golden brown.
- Prep time: 35 min
- Baking Time: 20 min
- NOTES : Skim lowfat milk with a touch of sharp cheddar makes this version just as creamy as the original; we"ve added minced green chilies and warm pepper sauce for a double dose of heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 379 | |
| Calories from Fat 70 | 18% |
| Total Fat 7.96g | 10% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.04g | |
| Cholesterol 17mg | 6% |
| Sodium 552mg | 23% |
| Potassium 436mg | 12% |
| Total Carbs 60.42g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.68g | 6% |
| Protein 15.88g | 25% |
