World Famous Recipes

Easiest Pasta & Cheese With Vegetables

This recipe, from “The Baby Bistro Cookbook” author Joohee Muromcew, is a
great way to get small children to eat vegetables, and the easiest way to
make homemade macaroni and cheese — no grating, melting or stirring a
sauce.

2 cups hot cooked pasta, such as elbow macaroni
1/2 cup fresh ricotta cheese
1 tablespoon grated Parmesan cheese
1/2-1 cup cooked peas or finely chopped cooked broccoli
Diced ham, optional

While the pasta is still hot, mix in the ricotta and Parmesan cheeses. Add
the vegetables and ham, if using.

Makes about 2 1/2 cups. Serves five 1/2-cup child-size servings

PER SERVING: 115 calories, 6 g protein, 17 g carbohydrate, 3 g fat (2 g
saturated), 9 mg cholesterol, 68 mg sodium, 1 g fiber.

Cheesy Spinach & Pasta Bake and Spinach

1 (7-ounce) package uncooked dried elbow macaroni

1/4 cup dried bread crumbs

1 tablespoon LAND O LAKES® Butter

1 medium (1/2 cup) onion, chopped

1 teaspoon Italian seasoning*

1/4 teaspoon coarsely ground pepper

1 teaspoon finely chopped fresh garlic

1 (9 to 10-ounce) package frozen chopped spinach, thawed, drained

4 ounces (1 cup) deli LAND O LAKES® Mozzarella Cheese, shredded

1/2 cup freshly grated Parmesan cheese

Spaghetti sauce, if desired

Heat oven to 350°F. Cook macaroni according to package directions.

Drain. Set aside.

Meanwhile, sprinkle bread crumbs into buttered 3-quart casserole. Set

aside.

Melt butter in 10-inch skillet until sizzling; stir in onion, Italian

seasoning, pepper and garlic. Cook over medium-high heat, stirring

constantly, until onion is softened (2 to 3 minutes). Stir in

spinach. Continue cooking, stirring constantly, until spinach is

heated through (2 to 4 minutes). Stir in cooked macaroni and all

remaining ingredients except spaghetti sauce.

Spoon into prepared casserole, pressing gently. Bake for 20 to 25minutes or

until heated through. Serve spaghetti sauce over baked

pasta, if desired.

Makes 6 servings.

*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram

leaves and dried oregano leaves, and 1/8 teaspoon rubbed sage.

Baked Macaroni and Cheese and Spinach

 Easy Macaroni Salad

2 cups cooked elbow macaroni
1 bunch green onions, chopped
1 lb cheddar cheese, cubed
1 bag frozen petite peas, defrosted
3-4 boiled eggs, diced
Mayonnaise, to taste
Seasonings to taste (pepper, salt & Lawry’s season salt)

Mix all ingredients together.  Let flavors blend for 2-6 hours, or
overnight.

Low-Fat Macaroni and Cheese – 28g Carbs, 6g Sugar

Evaporated skim milk and low-fat cheeses make this a healthier
version of an old favorite. 
 
Number of Servings: 6 
Serving Size:  1 cup 

3/4 cup evaporated fat-free milk  
1 cup low-fat cottage cheese  
1/2 cup part-skim ricotta cheese  
1/2 cup low-fat cheddar cheese  
1/2 tsp nutmeg  
1 Pinch fresh ground pepper and salt to taste  
1 tsp Parmesan cheese  
1 Tbsp dry bread crumbs  
1 lb cooked elbow macaroni  **Try whole wheat

1. Preheat the oven to 350 degrees. Heat the milk in a saucepan
over low heat. Add the cheeses until they melt, stirring constantly. 

2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce
from the heat. Add the cooked pasta to the cheese sauce and mix
well. 

3. Pour the mixture into a 2-quart casserole dish. Sprinkle with
Parmesan cheese and bread crumbs. Bake the casserole for 15-20
minutes until bubbly and the top is browned.
 
Exchanges Per Serving: 2 Starch, 1 Very Lean Meat

Nutrition Information
Amount per serving
Calories 203
  Calories from Fat 24
Total Fat 3 g
  Saturated Fat 1 g
Cholesterol 14 mg
Sodium 331 mg
Total Carbohydrate 28 g
  Dietary Fiber 1 g
  Sugars 6 g
Protein 16 g