I came across the following the recipe from Woman's Day magazine:
Creamy Double-Cheese Sauce with Pasta:
|Creamy Double-Cheese Sauce with Pasta (active 10min, total 25 min, serves 6)|
1 lb pasta
1 Tbsp olive oil
1 medium onion, finely chopped (*I used onion powder)
1 clove garlic, finely chopped
3/4 cup whole milk (I used 1%)
4 oz lowfat cream cheese, cut into pieces
1/4 cup parmesan (1 oz)
Pinch ground nutmeg
1) cook pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
2) meanwhile, heat the oil in a large skillet over med-low heat. And the onion and 1/4 tsp each salt and pepper and cook covered, stirring occasionally, until very tender, 6-8min. Stir in the garlic and cook for 1min. *If using onion powder then start with the garlic
3) Whisk in the milk and bring to a simmer. Whisk in the cream cheese, parmesan and nutmeg *add onion powder and simmer, stirring occasionally, until slightly thickened, 2-3min. Toss with the pasta, adding some of the reserved cooking liquid if the pasta seems dry.
The good the bad and the ugly:
per serving: 1 cup 383 calories, 8g fat (3g sat fat), 16mg chol, 239mg sod, 14g pro, 62g carbs, 3g fiber
I served ours with chicken marinated in zesty italian dressing and parmesan cheese baked in the oven at 350 for 20-30min. Now, I don't reccommend making this during nap time (ie approx 4-5hrs before you will be par taking in it's yumminess) by the time we ate the pasta was pretty dry despite my efforts to cream it up a bit. I ate it "as is", hubby on the other hand asked if he could put alfredo sauce on his. I obliged and thought too about adding it but decided against it. If I make it again I will without a doubt half the recipe. We have enough leftovers for 2 nights worth of dinners or 2 lunches and 1 dinner. We aren't that fond of leftovers...