Whenever we hit winter, I have this urge to cook baked meals. This comes in handy as well I suppose because then I cook in larger than normal quantities, freezing the meals. Comes in very handy on nights when I return home late.
I love creamy and cheesy pastas. The only thing is that I rarely order them in a restaurant because I know how bad they are for us. I’m thinking horror horror-calories and fat and the length of them I need to run in the next COLD winter morning to get rid of it. However, I tend to use reduced fat cheese and 98.5% fat free evaporated milk for the creamy sauce, allowing me to still enjoy a small portion of it without the guilt. The use of lean bacon is perhaps a little more expensive but worth it because it allow me to taste the salty savory cured meat that I miss!
1 tablespoon of flour
1 tablespoon of reduced fat spread
1 can of 98.5% fat free evaporated milk
1 cup of cheddar cheese
extra 1/2 cup of cheese
Cook pasta according to instructions. Drain and set aside. Toss bacon, mushrooms, peas and spinach with pasta.
Meanwhile, preheat oven to 200 C.
To make cheese sauce, melt spread and add flour. Stir till the mixture becomes golden brown. Add milk. Whisk till it thickens and become creamy. Add cheese mixture. Stir till it melts. (Adjust by adding more milk of mixture turns too thick). Season.
Pour sauce on pasta. Toss with pasta. Spoon in baking dish. Sprinkle more cheese on top. Bake for 35 minutes or so. Serve HOT!