YIELD Makes 6 (1-cup) servings
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This twist on an all-time American favorite is guaranteed to make your family smile, and it's low in fat too!
INGREDIENTS
| 8 | ounces uncooked wagon wheel, bow tie or elbow pasta |
| 1 | tablespoon all-purpose flour |
| 2 | teaspoons cornstarch |
| 1/4 | teaspoon dry mustard |
| 1 | can (12 ounces) evaporated skimmed milk |
| 1 | cup (4 ounces) shredded reduced-fat sharp Cheddar cheese |
| 1/2 | cup (2 ounces) shredded reduced-fat Monterey Jack cheese |
| 1 | jar (2 ounces) diced pimiento, drained and rinsed |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon black pepper |
| 1 | tablespoon dry bread crumbs |
| 1 | tablespoon paprika |
PREPARATION:
| Fiber | 2 g |
| Carbohydrate | 35 g |
| Cholesterol | 18 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 266 |
| Protein | 18 g |
| Sodium | 200 mg |
| Meat | 1 |
| Milk | 1/2 |
| Starch | 2 |
| Fat | 1/2 |
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