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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups small shell pasta, uncooked |
5 green onions, chopped |
2 garlic cloves, minced |
2 teaspoons vegetable oil |
2 tablespoons all-purpose flour |
1/2 teaspoon dried basil |
1 3/4 cups fat-free milk |
1/2 (8-ounce) package reduced-fat cream cheese |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1/4 teaspoon hot sauce |
1/2 teaspoon salt |
vegetable cooking spray |
8 stone-ground wheat crackers, crushed |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, and set aside.
2. Cook chopped green onions and garlic in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until onions are tender.
3. Add flour, basil, and milk, whisking constantly until mixture is smooth. Add cream cheese, and cook over medium heat, whisking constantly, 8 minutes or until mixture thickens. Add Cheddar cheese, hot sauce, and salt, stirring until cheese is melted.
4. Spoon pasta into a 1-quart baking dish coated with cooking spray. Add cheese mixture, stirring well. Sprinkle with cracker crumbs.
5. Bake, covered, at 350° for 30 minutes or until lightly browned.
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