1 ½ cup onions, chopped
¾ cup celery, chopped
7 tsp Chef Paul Prudhomme’s Pork and Veal Magic
½ cup chicken stock
5 egg whites
12 oz. ricotta cheese, container
12 oz. evaporated milk
2 tsp. salt, optional
10 cup elbow macaroni, from 5 cup uncooked
6 oz. cheddar cheese, shredded
Preheat oven to 375 degrees Fahrenheit.
Cook macaroni according to package directions. Drain and set aside.
To make the cheese sauce:
Heat a 10-inch skillet over high heat.
Add chopped onions, celery, and Pork and Veal Magic seasoning. Cook for 2 minutes, then stir to blend in seasoning.
Add ¼ cup stock. Stir well and cook 1-2 minutes. Turn heat down to medium and stir. Add the remaining ¼ cup stock.
Stir well and continue cooking another 4 to 5 minutes. Remove from heat and let cool slightly.
Beat egg whites in a food processor. Process for 30-45 seconds, or until the egg whites are nice and frothy (but not until they make peaks).
Add the ricotta cheese and the milk. Process for another 45 seconds.
Don’t let the mixture get too smooth; a bit of lumpiness in the cheese will give the dish more texture.
Add the cooled mixture from the skillet and process again, about 20 seconds.
Taste and add salt if you desire.
Assemble and bake:
In a bowl of cooked macaroni, pour the sauce over and mix well.
Pour mixture into an unbuttered casserole, sprinkle with cheddar cheese on top.
Bake at 375 degrees for 35-40 minutes, or until brown and bubbly.
Sugar: 9g
:
Calcium: 376mg
Calories: 725kcal
Carbohydrates: 115g
Cholesterol: 45mg
Fat: 15g
Fiber: 6g
Iron: 3mg
Potassium: 603mg
Protein: 31g
Saturated Fat: 8g
Sodium: 611mg
Vitamin A: 496IU
Vitamin C: 3mg
