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I have been looking for new low calorie recipes these all look great but I am disapointed the serving size is not on any of the recipes,they tell how many calories per serving but not the serving size! So these may say low cal. but may not be!
- Kat, Texas

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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Imagine, a recipe created back in the 1930s is still one of the most kid-requested dinners. Dress up macaroni and cheese with fresh oregano, extra cheese, and a hint of nutmeg.

 

Servings: 8 cups

Total: 50 mins

Rated:

 

 

Ingredients

12 ounces tricolored corkscrew macaroni (rotelle)

1 16-ounce package frozen yellow, green, and red sweet peppers and onion stir-fry vegetables

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

2 tablespoons snipped fresh oregano or basil, or 1 teaspoon dried oregano or basil, crushed

3-1/2 cups milk

8 ounces smoked Gouda cheese, shredded (2 cups)

1/2 of an 8-ounce package cream cheese, cut up

1/3 cup finely shredded Parmesan cheese

Sliced plum tomatoes (optional)

Snipped fresh oregano or basil (optional)

 

Directions

1. In a Dutch oven cook corkscrew macaroni in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook for 2 minutes more or until pasta is tender. Drain well.

2. In a screw-top jar combine flour, salt, pepper, nutmeg, dried herb (if using), and 1 cup of the milk; shake well. Transfer to a large saucepan; add remaining 2-1/2 cups milk. Cook and stir over medium-high heat until slightly thickened and bubbly. Gradually add cheeses, stirring until melted. Stir in cooked pasta and vegetables and fresh herb (if using). Transfer to a lightly greased 3-quart rectangular baking dish.

3. Bake, covered, in a 350 degree F oven for 25 minutes or until heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil. Makes 8 cups (6 main-dish or 12 side-dish servings). Nutrition facts are given for side-dish servings.

4. Chill the unbaked casserole for up to 4 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through; stir before garnishing and serving.

5. Bake the casserole just before leaving home. Wrap the hot casserole in several layers of newspaper and a heavy towel; place the wrapped casserole in a large cardboard box or an insulated container to tote. It should stay warm for up to 2 hours. (Or, if making ahead, tote the chilled casserole in a cooler; bake the casserole once you arrive at your potluck site.)

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