- 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
- 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
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.
Blend cornstarch and 3 tablespoons water until smooth. Stir into pan and continue stirring until mixture boils.
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.
Spoon into wide bowls or onto plates and sprinkle generously with pepper and nutmeg.