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Reunion 2017 Artichoke Mac & Goat Cheese, Kim's
number of servings: 12

A Reunion 2017 recipe!

8 oz Fiber Gourmet Light Elbow Pasta
1 tbsp light butter
1 tbsp flour
1¼ cups unsweetened almond milk
4 oz goat cheese, crumbled
¼ cup fat free parmesan cheese
1 cup canned artichoke hearts, chopped

3 tbsp fat free parmesan cheese
¼ cup Kim's Light Savory Bread Crumbs
3 tbsp goat cheese
Dietary Restrictions : Kosher, Low Sodium, Vegetarian

Preheat the oven to 350°. Cook Fiber Gourmet Pasta (elbows work best) according to package directions. Drain.

Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute. Slowly add the milk, whisking to create a smooth sauce. Let cook 3-5 minutes or until thick enough to coat the back of a spoon. Remove the pan from the heat and slowly add the Fat Free Parmesan Cheese and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.

Spray the bottom of a medium size gratin or baking dish with nonstick spray. Place the drained pasta in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.

In a small bowl, make the topping: mix the Parmesan, Kim's Light Bread Crumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.

Bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.

Rating :

nutrition facts
serving size: 1 cup
number of servings: 12

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