Prep:
5 minutes
Total:
20 minutes
Makes:
6 servings, approximately 1 cup each
Utensil:
5 Qt./4.7 L Roaster with Cover
9" Small Skillet with Cover
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor
Ingredients
Recipe Description:
What a delicious comfort food! Packed with protein, yet a cholesterol-free and lower-fat alternative to this traditional snack. It's so tasty, mine often never makes it to a bowl. I just eat it right from the 5 Qt. Roaster!
3⁄4
teaspoon
salt
(3.7
mL)
1⁄2
teaspoon
dried mustard
(2.5
mL)
1⁄2
teaspoon
ground black pepper
(2.5
mL)
1⁄4
teaspoon
paprika
(1.25
mL)
1⁄8
teaspoon
garlic powder
(.6
mL)
1/ 16
teaspoon
turmeric
(.3
mL)
1⁄4
cup
all-purpose flour
(30
g)
Directions:
- Cook macaroni in roaster according to package directions. Drain pasta and set aside.
- In skillet, combine all remaining ingredients, except flour. Bring to a simmer over medium heat.
- Once the sauce is hot and bubbling, add the flour and whisk until all lumps have dissolved.
- Pour hot sauce over pasta. Stir well and serve.
Directions
Reviews