1. Bring 4 qts of lightly salted water to a rolling boil in a large pot. Cook the macaroni until al dente, about 8 min. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400 F. 2. Meanwhile, prepare the sauce. Heat the olive oil in a large non-stick saute pan. Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 min. Stir in the flour and cook for 1 min more. Stir in the skim milk and bring to a boil, stirring steadily. Simmer the sauce until thickened, about 1 min. Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg to taste. The sauce should be highly seasoned. 3. Stir the macaroni into the sauce. Spoon the mixture into a 8x12-inch baking dish which has been lightly sprayed with oil. Sprinkle the top with bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30-40 min. High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 29-30 Posted to MM-Recipes Digest V3 #342 From: LVORTIZ@aol.com Date: Fri, 13 Dec 1996 20:17:57 -0500
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 7.7mg||2 %|
|Sodium 386.7mg||13 %|
|Potassium 694.7mg||18 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 34.6g|
|Protein 13.3g||19 %|
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Calories per serving: 231
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