You'll love this twist on traditional macaroni and cheese, and so will your kids. Cheese adds fat-burning CLA.Resistant Starch: 2g

Recipe by Health August 2010

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Credit: Jim Bathie

Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Yield:
4 servings (serving size: 1/4 of penne and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Coat an 8-inch square baking dish with cooking spray; set aside.

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  • Bring a large pot of water to a boil over high heat; add pasta, and cook 7 minutes or until al dente. Drain and set aside.

  • Reduce heat to medium, and add olive oil to pan. Add flour, salt, and pepper; cook 1–2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked pasta. Transfer mixture to prepared baking dish.

  • Top pasta mixture with panko; bake at 350° for 20 minutes or until top begins to brown and cheese is bubbly.

  • While pasta mixture bakes, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Cut baked pasta evenly into 4 pieces, and place on 4 serving dishes; drizzle each serving with roasted red pepper sauce.

Source

The CarbLovers Diet

Nutrition Facts

433 calories; fat 16g; saturated fat 6g; mono fat 7g; poly fat 1g; protein 17g; carbohydrates 56g; fiber 5g; cholesterol 29mg; sodium 528mg.
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