Mushroom Mac ‘n’ Cheese (Feb. 8, 2010)


2 Tbsp. butter

1/3 c. flour

1 clove garlic, minced

1 tsp. salt

1 tsp. pepper

8 medium mushrooms, quartered

3 oz. swiss cheese, shredded

1 c. part skim ricotta cheese

1/2 c. 99% fat free chicken broth

1/2 c. fat free milk (or Lactaid)

1 c. whole wheat noodles


Cook noodles according to package directions.

Meanwhile, saute mushrooms and garlic in 1 Tbsp. unsalted butter. Season with salt and pepper.

In a separate pan, melt 1 Tbsp. butter over Medium heat. Slowly whisk in flour till a thick consistency. Whisk in chicken broth and milk till smooth. Add shredded cheese. Stir occasionally till thoroughly mixed and creamy. Add mushrooms.

Drain pasta and add to sauce. Serve.

For another twist, add 1 c. cubed cooked chicken or 4-8 slices of deli ham, chopped into small pieces.

Number of Servings: 4

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