This easy mac and cheese is a great side dish for barbecued chicken or burgers.
Ingredients
- 1 container (8 oz) garden vegetable cream cheese
- 3/4 cup fat-free (skim) milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups shredded American cheese (5 oz)
- 4 cups cooked small elbow macaroni (about 2 cups uncooked)
- 1 can (15 oz) Le Sueur® Very Young Small Sweet Peas, drained
- 1 jar (2 oz) sliced pimientos, drained
Instructions
- Preheat oven to 350°F. Grease a shallow 1 1/2-quart casserole with butter or cooking spray.
- In a 3-quart saucepan, whisk cream cheese, milk, salt and pepper over medium heat. Cook, whisking constantly, until cream cheese is melted. Remove from heat; stir in 1 cup shredded cheese, cooked macaroni, peas and pimientos. Spoon into casserole; top with remaining 1/4 cup shredded cheese.
- Bake 20 to 25 minutes or until thoroughly heated.
Nutritional Information
|
8 servings |
|
Serving Size: 1 Cup |
|
Calories |
470 |
|
Total Fat |
15g |
|
Cholesterol |
40mg |
|
Sodium |
750mg |
|
Potassium |
260mg |
|
Total Carbohydrate |
64g |
|
Dietary Fiber |
6g |
|
Protein |
18g |
|
% Daily Value |
|
Vitamin A |
30% |
|
Vitamin C |
8% |
|
Calcium |
20% |
|
Iron |
20% |
|
Vitamin D |
6% |
|
Thiamine |
40% |
|
Exchanges: |
|
Starch |
3 1/2 |
|
Low-Fat Milk |
1/2 |
|
Vegetable |
1/2 |
|
Lean Meat |
1/2 |
|
Fat |
2 |
|
Pimientos are large red heart-shaped peppers that are sweeter and more aromatic than red bell peppers. |
