Macaroni And Three Cheeses
2 tablespoons flour
1 cup dill pickle juice
1 cup whole milk ricotta cheese
1/2 cup shredded low-fat cheddar cheese
1 cup grated Parmesan cheese
1/2 pound rotini, cooked
In large saucepan over low heat, whisk together flour and pickle juice. Bring to a simmer; whisk until sauce thickens. Remove from heat; whisk in ricotta and blend until smooth. Blend in cheddar and Parmesan. Stir in pasta and reheat over very low heat or transfer to a baking dish and bake in oven at 325°F for 20 minutes.
Pickle juice adds a hint of tangy flavor to this creamy macaroni and cheese dish.
Total Fat 9g
Total Carb. 28g