Sherry's Mac & Cheese with Crunchy Herb Crust
Makes:
8 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1 lb. whole wheat elbow macaroni
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup herb-seasoned stuffing, crumbled, divided
- 1-1/2 cups fat-free milk
- 12 oz. Kraft Light Cream Cheese with Garlic and Herbs (OR) mix Kraft Light Cream Cheese with minced garlic and dried Italian herbs
- 1 tsp. Worcestershire sauce
- 1/4 tsp. nutmeg
- 1/4 tsp. paprika
- 2 Tbsp. canola/olive oil mix
make it
Preheat oven to 350°F. Spray a 12-inch round baking dish with cooking spray. Cook the macaroni as directed, drain well, place in baking dish, keep warm.
Spray lg skillet with cooking spray, heat over med-high heat for 1 min. Add onion and bell pepper, saute for 5 min or until soft. Toss with macaroni and 1/2 cup of stuffing.
In small saucepan, bring milk to boil over medium heat. Add cream cheese, stir until melted. Remove from heat and stir in Worcestershire sauce, and nutmeg. Pour over the macaroni mix. Top with remaining stuffing, sprinkle with paprika and oil.
Cover tightly with foil and bake for 30 min or until bubbly and hot.
Notes
How can you go wrong? This is unbelievably scrumptious.
