• 4servings
  • 398calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked macaroni

  2. 1 cup fat-free reduced-sodium chicken broth

  3. 1 shallot, finely minced

  4. 1 tablespoon all-purpose flour mixed with

  5. 2 tablespoons water

  6. 1/2 teaspoon dry mustard

  7. 1/8 teaspoon white pepper

  8. 3/4 cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided

  9. 1 cup fat-free ricotta cheese

  10. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions, omitting salt. Drain; set aside.

  2. Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes . Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened. Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.

  3. Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.


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