Macaroni 'n' Cheese Italiano

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.