Adding sausage and mushrooms to this macaroni and cheese dish gives a new flavor to one of America's favorite meals. It's all cooked in one pot, even the macaroni. Smoked paprika gives the dish a smoky flavor and the cayenne pepper gives it a special zing.
Shopping List:
To buy: 1 package small elbow macaroni, 1 red onion, 1 package low-fat turkey sausage (6 ounces needed), 1/2 pound sliced portobello mushrooms, 1 carton cup nonfat ricotta cheese, 1 package reduced-fat shredded sharp cheddar cheese, 1 bottle cayenne pepper, 1 bottle smoked paprika, 1 bunch scallions and 2 tomatoes.
Staples: Olive oil, fat-free and low-sodium chicken broth.
SAUSAGE AND MUSHROOM MAC
AND CHEESE
3/4 cup fat-free, low-sodium chicken broth
1/2 cup water
4 ounces small elbow macaroni (about 1 1/2-cups)
1 cup diced red onion
6 ounces low-fat turkey sausage, cut into 1-inch pieces
1/2 pound sliced Portobello mushrooms (about 3 3/4-cups)
1 tablespoon olive oil
1/3 cup nonfat ricotta cheese
4 ounces reduced-fat shredded sharp cheddar cheese (1 cup), divided use
1/8 teaspoon cayenne pepper
3 teaspoons smoked paprika
1 cup sliced scallions (about 3 scallions)
2 tomatoes, sliced
Heat broth, water and macaroni in a large skillet over medium-high heat. Bring to a boil, cover with a lid and lower heat to medium. Cook 10 minutes. While macaroni cooks, place sausage and mushrooms in a microwaveable bowl and microwave on high 5 minutes. Drain excess mushroom liquids from the bowl. Set aside. When macaroni is ready, add onion to the skillet, cover and cook 3 minutes. The liquid should be absorbed and the macaroni cooked. Remove lid and cook a little longer if the liquid is not absorbed. Mix oil, ricotta cheese, half the Cheddar cheese, cayenne pepper and smoked paprika together in a bowl. Add to the skillet and mix well to make sure it is evenly distributed. Sprinkle remaining cheese and then scallions on top. Place sliced tomatoes over scallions. Heat over medium for 4 minutes. Remove from heat and let sit 5 minutes. Divide into 2 portions in the skillet and spoon onto two dinner plates and serve.
Per serving: 656 calories (27 percent from fat), 19.9 g fat (5.5 g saturated, 8.6 g monounsaturated), 75 mg cholesterol, 49.7 g protein, 71.3 g carbohydrates, 8.6 g fiber, 1128 mg sodium.
Yield 2 servings
Recipe by Linda Gassenheimer