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“Spaghetti sauce and mozzarella give this mac and cheese dish an Italian flavor. Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat. This recipe is from Isabelle Wolters. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keepin.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pasta according to package directions until cooked but firm.
  2. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender.
  3. Stir in spaghetti sauce, basil and oregano.
  4. Bring to a boil.
  5. Reduce heat; simmer, uncovered, for 5 minutes.
  6. Drain macaroni; stir into sauce.
  7. Transfer to a 2-quart baking dish coated with nonstick cooking spray; set aside.
  8. In a saucepan, combine the flour, salt, nutmeg and cayenne.
  9. Gradually stir in milk until smooth.
  10. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  11. Reduce heat; stir in cheddar and mozzarella cheeses until melted.
  12. Pour over macaroni mixture.
  13. Top with Parmesan cheese and tomatoes.
  14. Bake, uncovered, at 350 for 25-30 minutes or until bubbly and golden brown.
  15. Let stand for 5 minutes before serving.

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