Mac and Cheese with Bacon and Peas

Makes 4 servings


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2 cups fat-skimmed chicken broth
1 cup nonfat milk
1/2 pound dried elbow macaroni
1 tablespoon cornstarch
1 cup frozen petite peas
1/4 pound Canadian bacon, cut into thin strips
1 1/2 cups (6 oz.) shredded reduced-fat sharp cheddar cheese
Fresh-ground pepper
Fresh-grated nutmeg


1. In a 4- to 5-quart pan over high heat, bring broth, milk, and macaroni to a boil. Stir mixture often until the pasta is tender to bite, about 10 minutes.

2. Blend cornstarch and 3 tablespoons water until smooth. Stir into pan and continue stirring until mixture boils.

3. Add peas and Canadian bacon; mix well and remove from heat. Sprinkle cheese over pasta mixture and stir just until melted, 1 to 2 minutes.

4. Spoon into wide bowls or onto plates and sprinkle generously with pepper and nutmeg.

Created date

October 2003

Nutritional Information

Calories 469
Caloriesfromfat 23 %
Protein 32 g
Fat 12 g
Satfat 6.9 g
Carbohydrate 53 g
Fiber 4.1 g
Sodium 896 mg
Cholesterol 45 mg