Four Cheese Macaroni

5.0(5)

This is a wonderful way to use up all those bits of cheese left over in the fridge. The idea comes from Weight Watchers and it lends itself to using cheese you have on hand. Of course, Weight Watchers recommends reduced-fat cheese and there were quite a few changes made by me. To ensure that the sauce is nice and creamy, make sure that one of the cheeses you use is a processed cheese. True comfort food!

by PaulaG·published 2005-02-18

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Pasta Shells

Servings

4 serving(s)

Total time

30 min

prep 15 min

Calories / serving

416 kcal

Ingredients (8)

serves

2 1/4 cups small shell pasta
1 cup nonfat milkmilk
1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese
1/2 cup shredded American cheeseamerican-cheese
1/3 cup shredded part-skim mozzarella cheese
1/4-1/2 teaspoon white pepperpepper
1/4 teaspoon ground mustardmustard
4 tablespoons grated parmesan-reggiano cheese

Instructions (4 steps)

01Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
02Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
03Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
04Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.

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Rich recipe — supports nutrition-aware planning.