Mac & Cheese with Ripe Olives

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At a Glance:

Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

6

Ingredients:

2 cups (7 oz.) multigrain or whole wheat elbow macaroni pasta
2 tablespoons canola or vegetable oil
2 tablespoons all-purpose flour
2-1/2 cups 1% lowfat milk
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
1 (2.25 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained
1/2 cup packaged panko bread crumbs or toasted fresh bread crumbs

Directions:

Heat oven to 350°F. Cook pasta according to package directions omitting salt. Meanwhile, heat oil in a medium saucepan over medium heat. Add flour; cook 30 seconds stirring constantly. Stir in milk; bring to a boil. Simmer 1 to 2 minutes or until sauce thickens slightly, stirring frequently.

Remove from heat; stir in 1-1/2 cups of the cheese until melted. Stir in drained pasta and olives; mix well. Transfer to an 8 or 9-inch glass baking dish coated with cooking spray. Bake 15 minutes. Combine remaining 1/2 cup cheese and bread crumbs; sprinkle over pasta mixture. Bake 8 to 10 minutes or until bubbly.

Nutrients Per Serving:

Calories: 312
Calories from fat: 175
Total fat: 19g
Monounsaturated fat: 4g
Cholesterol: 46mg
Sodium: 405mg
Total Carbohydrates: 20g
Dietary fiber: 1g
Protein: 15g

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