Four Cheese Macaroni
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
pasta
wheels, uncooked |
|
| 1 | cup |
evaporated milk
skim |
|
| 3 | ounces |
cheddar cheese, very old, sharp
reduced-fat, shredded |
|
| 3 | ounces |
monterey jack cheese
reduced-fat, shredded |
|
| 1 ½ | ounces |
mozzarella cheese, non-fat
shredded |
*
|
| 1 ½ | ounces |
american cheese
|
|
| ½ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
pasta
wheels, uncooked |
|
| 237 | ml |
evaporated milk
skim |
|
| 86.7 | ml/g |
cheddar cheese, very old, sharp
reduced-fat, shredded |
|
| 86.7 | ml/g |
monterey jack cheese
reduced-fat, shredded |
|
| 43.3 | ml/g |
mozzarella cheese, non-fat
shredded |
*
|
| 43.3 | ml/g |
american cheese
|
|
| 2.5 | ml |
white pepper
|
|
Directions
Preheat oven to 350℉ (180℃).
In large pot of boiling water, cook pasta wheels (or any small pasta) 8 to 10 minutes, until tender.
Drain and return to pot.
In a non-stick pan add milk, all cheeses and white pepper.
Cook over low heat stirring constantly, until cheeses are melted.
Then add cooked, drained macaroni to cheese sauce.
Spray Pam in a 1½ quart cassarole dish and pour macaroni mixture into it.
Be sure to use a non-stick pan when melting the cheese or you will have a big mess when you go to clean the pan.
Bake for about 25 to 30 minutes or until golden on top.
