 
NOTICE: Cook time may vary depending on quantities requested.
|
| 3 cups |
uncooked macaroni |
750 mL |
| 3 cups |
Beatrice Skim Milk or 1% Milk |
750 mL |
| 1 pkg (8oz) |
Lactantia Light Cream Cheese |
250g |
| 1 cup |
grated Black Diamond Old Cheddar |
250 mL |
| 1/3 cup |
all-purpose flour |
75 mL |
| ½ cup |
freshly grated Black Diamond Parmesan |
125 mL |
| 1 tsp |
mustard |
5 mL |
| ½ tsp |
each salt, paprika & cayenne |
2 mL |
| 4 |
green onions, thinly sliced |
4 |
| 4 |
plum tomatoes, coarsely chopped |
4 |
PREPARATION
- Preheat oven to 350°F (180°C). In a large saucepan of boiling salted water, cook macaroni until al dente, from 8 to 10 minutes.
- Meanwhile, pour milk into another large saucepan and warm over medium heat. Cut block of Lactantia Light Cream Cheese into small cubes. When milk is hot, stir in 1/2 of the cubes until melted.
- Stir in cheddar and flour and stir constantly until well mixed. Add parmesan, mustard, salt, paprika and cayenne. Stir until mixture is smooth.
- Drain pasta, then add hot noodles to cheese mixture in saucepan. Stir in onions and tomatoes. Mix well until all noodles are coated. Pour entire mixture into an 8-cup (2-L) baking dish. Smooth top.
- Bake, loosely covered with foil, in center of preheated oven, until casserole is bubbly, from 30 to 35 min.
- Remove foil from casserole and turn broiler on. Dot top of casserole with remaining cubes of cream cheese. Broil about 4-inches (10-cm) from element until cheese has melted and is golden, from 3 to 5 minutes. Serve immediately.
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