Diabetic -- Italain Macaroni and Cheese for 4

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Italian Macaroni and Cheese

 

2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)

2 cups Green Giant Select® Frozen Broccoli Florets

2 cups milk

1/4 cup all purpose flour

1/2 tsp. salt

1/4 tsp. Tabasco hot pepper sauce

1 garlic clove, minced

1-1/2 cups (6 oz.) shredded Provolone cheese

1/2 cup roasted red bell peppers (from 7.5 oz. jar), drained, chopped

2 TB Italian bread crumbs

2 tsp. stick margarine or butter, melted

 

In large sauce pan, cook ziti to desired doneness as directed on package,

adding broccoli

during last minute of cooking time. Drain; return to saucepan.

 

Preheat oven to 350° F.

 

Spray 2 quart casserole with nonstick cooking spray. In medium sauce pan,

combine 1/2 cup

of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk

until smooth.

 

Stir in remaining 1-1/2 cups milk. Cook over medium heat until mixture boils

and thickens,

stirring frequently. Remove from heat. Add cheese; stir until melted.

 

Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted

peppers. Spoon into

sprayed casserole.

 

In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle

over top.

 

Bake at 350° F., for 20 to 25 minutes or until casserole is bubbly and crumbs

are golden brown.

 

Makes: 4 (1-1/2-cup) servings.

 

Nutrition Information:

Per serving (1-1/2 cups) = calories 500, Total Fat 17 g, Sat fat 9 g,

Cholesterol 40 mg,

Sodium 790 mg, Total Carbs 61 g, Dietary Fiber 3 g, Sugars 9 g, Protein 25

g.

 

Diabetic Exchanges: 4 Starch, 1-1/2 High Fat Meat, 1/2 Fat.