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Copyright protected Piper Selden
All rights reserved.
Copyright protected Piper Selden
All rights reserved.
Tasty and low point! Serve with peas if you're at the Selden home! This recipe is not only a whole grain serving, but a serving of calcium too!
2 1/4c. Barilla multi-grain elbow macaroni (or whole wheat)
1c. fat-free milk
1/2c. evaporated skim milk
2t. ground turmeric
1/2c. shredded sharp cheddar cheese
3/4c. shredded reduced-fat Monterey Jack cheese
1c. shredded part-skim mozzarella cheese
1/2t. white pepper
Salt to taste
Cook macaroni according to package directions; drain and return to pot. Do not rinse.
Mix milks together. Stir in turmeric powder till blended for a yellowy milk mixture. Add to macaroni along with cheese. Cook over low heat, stirring constantly, until cheese melt, about 5 minutes.
Serve immediately. Serves 6. (About 6 Points per serving)
Tip: If you have a little time, transfer to a baking dish after the cheeses are blended and broil on low till the top is browned. Nice! Serve with a large green salad.
2 1/4c. Barilla multi-grain elbow macaroni (or whole wheat)
1c. fat-free milk
1/2c. evaporated skim milk
2t. ground turmeric
1/2c. shredded sharp cheddar cheese
3/4c. shredded reduced-fat Monterey Jack cheese
1c. shredded part-skim mozzarella cheese
1/2t. white pepper
Salt to taste
Cook macaroni according to package directions; drain and return to pot. Do not rinse.
Mix milks together. Stir in turmeric powder till blended for a yellowy milk mixture. Add to macaroni along with cheese. Cook over low heat, stirring constantly, until cheese melt, about 5 minutes.
Serve immediately. Serves 6. (About 6 Points per serving)
Tip: If you have a little time, transfer to a baking dish after the cheeses are blended and broil on low till the top is browned. Nice! Serve with a large green salad.
