Macaroni 'n' Cheese Italiano

Submitted by internetnut

"Spaghetti sauce and mozzarella give this mac and cheese dish an Italian flavor. Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat. This recipe is from Isabelle Wolters. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keepin."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 cups uncooked elbow macaroni
• 3⁄4 cup chopped onion
• 1⁄4 cup chopped celery
• 1⁄4 cup chopped green pepper
• 2 teaspoons olive oil
• 1⁄2 cup meatless spaghetti sauce
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 2 tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon cayenne pepper
• 2 cups nonfat milk
• 1 1⁄4 cups shredded reduced-fat cheddar cheese
• 1⁄2 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 2 plum tomatoes, seeded and sliced

directions

1. Prepare pasta according to package directions until cooked but firm.
2. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender.
3. Stir in spaghetti sauce, basil and oregano.
4. Bring to a boil.
5. Reduce heat; simmer, uncovered, for 5 minutes.
6. Drain macaroni; stir into sauce.
7. Transfer to a 2-quart baking dish coated with nonstick cooking spray; set aside.
8. In a saucepan, combine the flour, salt, nutmeg and cayenne.
9. Gradually stir in milk until smooth.
10. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
11. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
12. Pour over macaroni mixture.
13. Top with Parmesan cheese and tomatoes.
14. Bake, uncovered, at 350 for 25-30 minutes or until bubbly and golden brown.
15. Let stand for 5 minutes before serving.