HOLIDAY MACARONI AND CHEESE SERVES 6-8 1 pound pasta, such as elbows or shells 1 large green pepper, cut into 1-inch pieces 1 large red pepper, cut into 1-inch pieces 1 medium onion, chopped 1 cup ricotta cheese (can use part skim) 1/2 cup sour cream (can use reduced fat) 1 heaping teaspoon dijon-style mustard 1/2 teaspoon Worcestershire sauce 1/2 cup milk (approximate) Salt and pepper to taste 2 cups (8 ounces) shredded sharp cheddar cheese
Cook pasta in lightly salted water according to package directions for al dente. Drain; set aside. Cook onions and peppers in water just until tender (can be added to pasta at about the last 5 minutes); drain. Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire sauce in a medium bowl. Whisk until creamy and the texture of a light bechamel, adding milk if needed to thin slightly. Place pasta, vegetables and ricotta mixture in bowl and mix to combine. Add salt and pepper. Add shredded cheese and combine well. Place in greased 13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly. Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake for approximately 60 minutes at 350 to 375° to heat before serving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
