Macaroni And Three Cheeses

 Serves 6


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.

Nutrition Facts

Calories 250
Total Fat 9g
Cholesterol 30mg
Sodium 830mg
Total Carb. 28g
Protein 15g