TLC Cooking "Macaroni and Cheese Pronto"

Macaroni and Cheese Pronto

by the Editors of Publications International, Ltd.

Macaroni and Cheese Pronto

Prep and Cook Time 20 minutes

YIELD Makes 4 servings
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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:

Cook macaroni according to package directions. Drain and set aside.
While macaroni is cooking, combine soup and milk in medium saucepan. Cook and stir over medium heat until smooth.
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.

This recipe appears in: Pasta

NUTRITIONAL INFORMATION:

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

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Macaroni and Cheese Pronto

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