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Cheesy Macaroni Bake with Leeks and Pancetta
Cheesy Macaroni Bake with Leeks and Pancetta

Cheesy Macaroni Bake with Leeks and Pancetta

40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
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8 servings
Original recipe yields 8 servings
3 cups elbow macaroni, uncooked
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
3 leeks, white and light green parts thinly sliced
1/2 lb. pancetta, chopped
2 cloves garlic, minced
5 oval buttery crackers, crushed
1 Tbsp. butter, melted
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Let's Make It
1
Heat oven to 350ºF.
2
Cook macaroni as directed on package, omitting salt.
3
Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
4
Combine cracker crumbs and butter.
5
Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
6
Bake 20 min. or until heated through.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 440mg
19%
Total Carbohydrates 28g
10%
Dietary Fiber 4g
14%
Sugars 3g
6%
Protein 13g
26%
Vitamin A
15%
Vitamin C
2%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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