This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important."
There is creamy Mac & Cheese and baked Mac & Cheese. Both dishes are similar but in many ways worlds apart. I like both and when you add a bit of salmon and peas it is a complete meal that's easy to make, delicious, and makes great leftovers.
Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.
Servings = 4 | Serving size =2 ounces pasta with fish and peas
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are good cold or hot. Reheat gently.
|8 ounces||whole wheat or gluten free penne pasta or shells|
|1/2 cup||2% milk|
|1/4 tsp||dried tarragon|
|4 ounces||reduced-fat Monterey Jack cheese (grated)|
|8 ounces||salmon (skinless; sliced into thin strips)|
|1 cup||frozen peas|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook until the pasta is slightly underdone. It should be slightly chewy but not tough.
While the pasta is cooking, combine the eggs and milk in a medium mixing bowl. Whisk until well blended.
Add the tarragon, cheese, salmon, peas, salt and pepper to the bowl and fold together.
When the pasta is done, drain well and add it to the mixing bowl. Fold together with the cheese and salmon mixture until well blended.
Pour the mixture into a 9 inch Pyrex dish and place in the oven.
Bake for 30 minutes.
Let cool slightly before serving.
Serving size = 2 ounces pasta with fish and peas
Servings = 4
Amount Per Serving
|Calories 463||Calories from Fat 134|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 7g||26%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 49g||16%|
|Dietary Fiber 7g||22%|
|Vitamin A 12%||Vitamin C 24%|
|Calcium 32%||Iron 21%|
|Vitamin K 10 mcg||Potassium 580 mg|
|Magnesium 124 mg|