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Vegetable-Stuffed Pork Chops
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Macaroni and Cheese Pronto
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
8
ounces uncooked elbow macaroni
1
can (10-3/4 ounces) cream of Cheddar cheese soup, undiluted
1/2
cup milk
2
cups diced cooked ham (about 1/2 pound)
1
cup (4 ounces) shredded Cheddar cheese
1/2
cup frozen green peas
Black pepper
Preparation:
1.
Cook macaroni according to package directions. Drain and set aside.
2.
While macaroni is cooking, combine soup and milk in medium saucepan. Cook and stir over medium heat until smooth.
3.
Add ham, cheese, peas and cooked macaroni to soup mixture. Reduce heat to low; cook and stir 5 minutes or until cheese melts and mixture is heated through. Add pepper to taste.
Cook's Notes
Perfectly cooked pasta should be al dente–tender but still firm to the bite. Test pasta shortly before the time recommended on the package to avoid overcooking. Tip
For a special touch, garnish Macaroni and Cheese Pronto with fresh Italian parsley before serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 1,513 mg |
| Protein | 33 g |
| Fiber | 1 g |
| Carbohydrate | 56 g |
| Cholesterol | 63 mg |
| Total Fat | 14 g |
| Calories | 494 |
Dietary Exchange:
| Fat | 2 |
| Meat | 2 |
| Starch | 4 |
This recipe appears in:
Pasta
