SHRIMP MAC ’N’ CHEESE
4 oz. (1½ cups) small elbow macaroni
Vegetable oil spray
1 cup frozen chopped onion
1 cup frozen chopped green bell pepper
½ cup nonfat ricotta cheese
6 oz. (about 2 cups) reduced-fat shredded sharp cheddar cheese, divided
2 cups tomato, cut into ½-inch cubes
½ lb. cooked, shelled shrimp
⅛ tsp. cayenne pepper
Salt and freshly ground black pepper
Bring a large pot with 3 to 4 quarts water to a boil, then add macaroni and boil 10 minutes. Meanwhile, spray a 10-inch nonstick skillet with vegetable oil spray and saute onions and green pepper 2 minutes to defrost.
Combine ricotta, half the cheddar, tomatoes and shrimp in a large bowl. Add cayenne pepper and mix in onions and green bell pepper. Drain macaroni and add to cheese mixture. Add salt and pepper to taste.
Return the mixture to the skillet and sprinkle remaining cheddar evenly over the top. Cover with a lid and set over medium heat 10 minutes.
Makes 2 servings.
— Linda Gassenheimer
Miami Herald
