Macaroni 'n' Cheese Italiano

By nurseliz

comfort food diet

weight watchers points 7

Ingredients

• Ingredients
• 2 cups uncooked elbow macaroni
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 2 teaspoons olive oil
• 1/2 cup meatless spaghetti sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 2 cups fat-free milk
• 1-1/4 cups shredded reduced-fat cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 plum tomatoes, seeded and sliced

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Directions

Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside.
In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: One serving equals 262 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 406 mg sodium, 31 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.