Ingredients Edit

Directions Edit

  1. Place elbow macaroni in 2 quart casserole.
  2. Cover with hot tap water.
  3. Microwave at high for 5 – 6 minutes, then at medium for 6 minutes.
  4. Set aside until macaroni is al dente. Drain.
  5. Or cook on stove top according to package directions - mine cooks in 8 minutes.
  6. Add remaining ingredients except cheese.
  7. Cover with lid or plastic wrap and microwave at high for 10 minutes, then at medium for 10 minutes.
  8. Or continue cooking on the stove top until heated through.
  9. Sprinkle with cheese and let stand until cheese is melted.

Nutritional information Edit

Each serving 1 cup:

241 calories 32 g carbohydrates, 12 g protein, 7 g fat 1 starch choice, 1 protein, 1 milk, 1 fruit & veg, ½ fats & oils

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