California Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb mini shells or elbows1 1/5 cups shredded reduced cheese - use a mixture1/3 package of soft goat cheese with garlic and herbs3/4 cup lowfat buttermilk1 cup mixed mushrooms1/2 cup frozen petite peas1 Tbsp paprika2 Tbsp plain breadcrumbs1 Tbsp herbs de Provence1 Tbsp parmesan cheese, grated3 tsp extra virgin olive oil
1. Preheat oven to 350 degrees.
2. Boil pot of salted water.
3. Cook pasta according to box, 3 minutes before the end time, add the peas and mushrooms.
4. Drain the pasta, and return to the pot.
5. mix in the reduced fat cheese, goat cheese, buttermilk, and paprika
6. Place mixture into a casserole.
7. In a small bowl mix together the parmesan, herbs de provence, breadcrumbs, and olive oil.
8. Sprinkle over the pasta mixture and bake for 30 minutes or until golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BENERIKA.
2. Boil pot of salted water.
3. Cook pasta according to box, 3 minutes before the end time, add the peas and mushrooms.
4. Drain the pasta, and return to the pot.
5. mix in the reduced fat cheese, goat cheese, buttermilk, and paprika
6. Place mixture into a casserole.
7. In a small bowl mix together the parmesan, herbs de provence, breadcrumbs, and olive oil.
8. Sprinkle over the pasta mixture and bake for 30 minutes or until golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BENERIKA.
Nutritional Info Amount Per Serving
- Calories: 253.6
- Total Fat: 11.0 g
- Cholesterol: 48.6 mg
- Sodium: 308.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.3 g
- Protein: 15.5 g
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