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Mac and Cheese with Bacon and Peas

Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.