Ingredients
- 2 cup dry raddiatori -- or orecchiette pasta
- 2 tablespoon unsalted butter or margarine
- 2 tablespoon all-purpose flour
- 2 cup warmed chicken stock -- Homemade
- ¾ cup coarsely grated provolone cheese
- ½ cup coarsely grated Parmesan cheese
- plus 1/4 cup for bread crumb mixture
- ½ cup Italian parsley -- chopped
- 1 tablespoon Italian parsley -- chopped
- ¾ cup ricotta cheese
- ½ cup bread crumbs -- * see note
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Macaroni & Good Cheese. To import, drag image to your MacGourmet recipe box.
Directions
Preheat oven to 350 degrees. Cook pasta in boiling water until it is al dente-to the tooth- (just soft enough so that it still must be chewed). Rinse, drain, and set aside. In a large saucepan, melt butter or margarine over low heat. When it bubbles, add flour and stir into a paste. Cook for 3 - 4 minutes, but don't let it burn. Add stock slowly, stirring constantly to form a smooth sauce. Add provolone and Parmesan cheese, stirring to blend. Add parsley. Transfer the cooked pasta to an oiled casserole dish, and, using a teaspoon, dot the pasta with the ricotta cheese. Pour cheese sauce over the pasta, sprinkle the bread crumb mixture over the top, and bake for 30 minutes, until bubbly golden brown.
Per serving: 355 Calories; 15g Fat (39% calories from fat); 16g Protein; 37g Carbohydrate; 42mg Cholesterol; 1073mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 1 1/2 Lean Meat; 2 Fat
NOTES : Okay-Good.
Bread crumbs mixed with 1/4 cup of the parmesan cheese and 1 tablespoon chopped Italian parsley. As a child, I loved macaroni and cheese. Later on I made it with sliced hot dogs for my own children. I still love the idea, but, I prefer good cheeses and more interesting pasta. Try it and see what you think. Yield: 4 to 6 servings.
Nutr. Assoc. : 4363 1553 0 342 1198 1034 0 0 0 0 0
