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Ingredients
- 1/2 lb Elbow macaroni
- 1/2 lb Sharp cheddar cheese
- 2 c. Lowfat milk
- 2 Tbsp. Cornstarch
- 2 tsp Worcestershire sauce
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 1 c. Finely-diced smoked ham
Directions
- Bring a large pot of water to boil. Cook pasta 7 to 8 min or possibly till tender but still hard to the bite.
- Meanwhile, whisk lowfat milk and cornstarch together in a non-reactive saucepan. Slowly bring this mix to a simmer, whisking constantly over medium heat. Stir in 3/4 of the cheese into sauce and reduce heat to low. Stir constantly till cheese melts, about 1 minute. Add in remaining cheese, remove pan from heat and let cheese heat by the heat of the sauce. Season with Worcester sauce, salt, and cayenne pepper.
- Drain and dry pasta and transfer to a serving dish. Toss warm pasta with most of the ham, spoon sauce over warm pasta and serve immediately. Garnish with remaining ham.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 216 | 37% |
| Total Fat 24.48g | 31% |
| Saturated Fat 13.87g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1153mg | 48% |
| Potassium 549mg | 16% |
| Total Carbs 53.77g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.44g | 6% |
| Protein 35.95g | 58% |
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