Monday, August 10, 2009


Serves 6
This Northern Italian pasta dish has 30% less butter and cheese than typical mac-a-cheese, plus it's livened up with fresh basil and sun dried tomatoes:

12 ounces rigatoni or penne
2 T. butter
1/3 cup finely chopped sweet onion
2 T. flour
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cups low-fat milk
6 ounces sharp cheddar, cubed
1/3 cup chopped fresh basil
1/4 cup sun-dried tomatoes in oil, drained and dried between paper towels

Cook the pasta and drain. Melt butter in a large skillet or saucepan, saute the onions, then blend in flour, salt and pepper. Stir until golden, then add the milk. Bring to a boil, stirring constantly. Reduce heat and cook, stirring until thickened and bubbly, about 2 minutes. Add the cheese, stir until melted. Temove from heat and add teh pasta, basil and tomatoes. Transfer to a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes.

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