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Baked Shells with Three Cheeses

Prep time 6 mins
Cook time 42 mins
Other time 10 mins
Yield 6 servings (serving size: 1/6 of casserole)
Baked mac-and-cheese fans will find it hard to believe this cheesy, full-flavored dish is actually light.

Ingredients

  • 3 cups uncooked sea shell pasta
  • 1/3 cup fresh breadcrumbs
  • 1/4 cup (1 ounce) shredded Asiago cheese, divided
  • 2 1/2 cups 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces light processed cheese, cubed (such as Velveeta Light)
  • 3/4 cup (3 ounces) shredded light Havarti cheese
  • Cooking spray

Nutrition Information

  • calories 291
  • fat 7.3 g
  • satfat 4.4 g
  • protein 17.4 g
  • carbohydrate 38.7 g
  • cholesterol 24 mg
  • iron 1.5 mg
  • sodium 602 mg
  • caloriesfromfat 23 %
  • fiber 1.4 g
  • calcium 392 mg

How to Make It

  1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat.

  2. Preheat oven to 375°.

  3. Combine breadcrumbs and 1 tablespoon Asiago cheese. Set aside.

  4. Gradually whisk milk into flour in a medium saucepan until smooth; add butter, salt, and pepper. Bring to a boil over medium heat, whisking constantly. Add processed cheese, whisking until cheese melts. Remove from heat.

  5. Stir cheese sauce, Havarti cheese, and 3 tablespoons Asiago cheese into pasta until blended. Pour into a 2-quart oval casserole coated with cooking spray. Sprinkle with breadcrumb mixture.

  6. Bake at 375° for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving.

Oxmoor House Healthy Eating Collection