New-Wave Macaroni And Cheese
Published November 28, 1992
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
1 pound macaroni
2 cups low-fat ricotta cheese
4 cups low-fat milk
½ teaspoon salt
¼ teaspoon white pepper
Olive-oil spray
1 cup diced tomatoes
½ cup chopped black olives
½ cup chopped scallions
1 cup dry bread crumbs, seasoned lightly with salt and pepper
Nutritional analysis per serving (8 to 10 servings)
59 grams carbs; 29 milligrams cholesterol; 371 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 5 grams fiber; 376 milligrams sodium; 16 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the macaroni in salted water until tender. Drain and rinse under cold running water. Set aside. Preheat the oven to 350 degrees. Whisk the ricotta and milk together until smooth. Stir in salt and pepper. Grease a deep casserole, 12 to 14 inches in diameter, with the olive-oil spray. Place the macaroni in the dish.
- Step 2
Stir in the cheese mixture, tomatoes, olives and scallions. Sprinkle the top with bread crumbs. Lightly spray the bread crumbs with some of the olive-oil spray. Bake for 1 hour.
Private Notes
Comments
I hesitated making this recipe as it had only 34 user ratings, 3 stars, and 0 comments. My husband and I liked it, but not as much as the classic "Stouffer-style" recipe. I try to follow a recipe as given when making it for the first time. However, I made a few small changes. First, I made a light roux (with butter and flour) before adding the milk. Second, I had no ricotta cheese and substituted cheddar. I would recommend using a heartier pasta (like penne). Butter on the bread crumbs!