"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Light and Creamy Mac and Cheese Recipe

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This recipe for Light and Creamy Mac and Cheese, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Scherrer
Added: Wednesday, August 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. uncooked jumbo elbow macaroni
1/3 c. Green Giant frozen sweet peas (from 1-lb bag)
2/3 c. fat-free milk
1 oz. reduced-fat cream cheese, cut into small pieces, softened
2 slices processed American cheese
2 T. crushed fat-free herb-seasoned croutons

Directions:
Directions:
1. Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking.
2. Meanwhile, in 10-inch nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted.
3. Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2-3 minutes or until slightly thickened. Serve topped with croutons.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is from a Betty Crocker recipe book. This might be used as a side dish, but it has 390 calories per serving.

 

 

 

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