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New Twist on Mac & Cheese
Serves:6

This is a tasty twist to Mac and Cheese.  Great for a summer barbecue.
Origin: Anna's Kitchen
Ingredients:

1 pound COLAVITA Elbow Pasta, cooked al dente
4 tablespoons COLAVITA Extra Virgin Olive Oil, divided
2 tablespoons chopped onion
2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
2 tablespoons chopped prosciutto
2 tablespoons chopped black olives
2 tablespoons flour
1/2 cup milk,  or more as needed
3/4 cup shredded cheddar cheese (sharp)


Preparation:

In a skillet heat 2 tablespoons oil; add the onions, peppers, prosciutto and black olives; saute until onion is soft; remove from skillet - set aside.  To the same skillet add the remaining oil and flour; cook stirring constantly for about five minutes.  Slowly add milk, whisking to make a loose sauce (add additional milk as needed).  Cook until the sauce thickens; add the shredded cheese; stir until completely melted.  In a large bowl, mix together the pasta, onion/pepper mix and sauce; pour into baking dish.  Bake at 350 degrees F for about thirty minutes; serve hot.

Per Serving: 473 Calories (34.2% from fat); 18g Fat (6g Sat, 9g Mono, 2g Poly); 17g Protein; 61g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 284mg Sodium.  Food Exchanges: 4 Grain (Starch); 1 Lean Meat; 3 Fat.