9 ounces large macaroni or penne pasta, dried or fresh
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 ½ cups whole milk
1 ¾ cups grated cheddar cheese or American cheese
1 teaspoon English or Dijon mustard
A pinch of nutmeg
4 ounces bacon, cooked and chopped into pieces
Preheat the oven to 375 degrees F. Bring a large saucepan of lightly salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.
Meanwhile, melt the butter in a saucepan, add the flour, stir to combine and cook for 1 minute.
Gradually stir in the milk. Bring to a boil, stirring continuously, until the sauce thickens. Remove from the heat and stir in three quarters of the cheese and add the mustard, nutmeg and bacon pieces. Add the pasta to the sauce and stir well.
Transfer the mixture to a large ovenproof dish and sprinkle with the remaining cheese.
Cook in the preheated oven for 20 minutes or until golden brown.
Serve with green beans and a few cooked cherry tomatoes.
Make your macaroni and cheese more mega – try adding some corn, bell pepper or carrots.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. http://www.thasc.com
A truly versatile dish for A Little Light Lunch,
serve with our sesame asparagus or a green salad.
A great get together supper for all. Enjoy!
1 prepared pie crust
1 cup nonfat or light ricotta cheese
½ cup nonfat or low-fat cottage cheese
½ cup shredded nonfat cheddar cheese
½ cup frozen cholesterol-free egg product, defrosted, or 2 eggs
2 tablespoons all-purpose flour
½ teaspoon dried oregano leaves
¼ teaspoon garlic powder
1 medium tomato, thinly sliced
1 tablespoon grated parmesan cheese (optional)
1 tablespoon snipped fresh parsley
¼ teaspoon dried oregano leaves
Preheat oven to 375 degrees F. Combine filling ingredients in medium mixing bowl. Spoon into prepared crust. Bake for 30 minutes. Top with tomato slices. Sprinkle remaining ingredients evenly over tomato.
Bake for additional 10 to 15 minutes, or until knife inserted in center of pie comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.
20 spears fresh asparagus
10 mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons fresh lemon juice
1 tablespoon sesame seed, toasted
Fill a small sauce pan with ½ inch water. Bring to boil and add asparagus. Cover for 6-7 minutes or until bright green. Place the mushrooms into the water with the asparagus about 3 minutes before the asparagus is cooked. Drain and plunge the asparagus into cold water to retard the cooking process.
In a small bowl, whisk together the sesame oil and lemon juice and stir in the sliced mushrooms and sesame seeds.
Place the vegetable in a serving bowl and sprinkle a few extra sesame seeds on top for garnish.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com