Macaroni and Cheese


Serves: 6
Total Calories: 358

Ingredients

1 (9-ounce) package elbow macaroni
1 (10-ounce) package frozen artichoke hearts
1 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded processed cheese, such as American cheese
2 tablespoons grated Parmesan cheese
1 (12-ounce) can fat-free evaporated milk, divided
2 eggs
2 teaspoons dry mustard, dissolved in 1 tablespoon water
1/2 teaspoon ground black pepper
pinch cayenne pepper

Directions:

1. Cook the macaroni according to package directions, adding the artichoke hearts 3 minutes before the pasta is finished cooking. When the artichokes are cooked through and the pasta is nearly tender, drain and keep warm.

2. Preheat the oven to 350°F. Spray a 2-qt baking dish with nonstick cooking spray. In a small bowl, combine the cheddar, American, and Parmesan cheeses set aside.

3. In a medium saucepan over low heat, whisk together 1 cup of the evaporated milk, the eggs, the mustard mixture, and the black and cayenne pepper heat, whisking constantly, just until warmed through, about 2 minutes. Remove from the heat and stir in the cooked macaroni mixture, and half of the cheese mixture. Pour into the prepared pan and bake 5 minutes.

4. Stir the macaroni and return it to the oven 5 more minutes, then stir in half of the remaining evaporated milk and cheeses. Return it to the oven 10 more minutes, then stir in the remaining evaporated milk and cheeses. Bake until lightly browned along the edges, 10 minutes more. Serve immediately.

EXCHANGES
3 Starch
2 Lean Meat

NUTRITION FACTS
Calories 352
Calories from Fat 97
Total Fat 11g
Saturated Fat 6g
Cholesterol 97mg
Sodium 342mg
Carbohydrate 43g
Dietary Fiber 3g
Sugars 8g
Protein 20g

Nutritional Facts:

Serves: 6
Total Calories: 358
Calories from Fat: 110

This Macaroni and Cheese recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.




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