Oh yes, mac and cheese is a meal

New Macaroni and Cheese Casserole

Total Time: 1 hour

Makes: 6 servings

1 (16-ounce) package rigatoni or ziti macaroni

2 tablespoons salad oil

1 small onion, chopped

1/3 cup all-purpose flour

1 quart milk

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 pound Fontina or mozzarella cheese, shredded

1 (10-ounce) package frozen peas

1/2 pound cooked ham, diced

1. Preheat oven to 350 F. In saucepot, prepare rigatoni as label directs. Drain rigatoni; return to saucepot.

2. Meanwhile, in 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender but not browned. Stir in flour; cook 1 minute. With wire whisk or fork, gradually stir in milk, salt and pepper until smooth; over high heat, heat to boiling, stirring constantly. Remove saucepan from heat; stir in half of cheese.

3. Into rigatoni, stir cheese sauce, frozen peas and diced ham. Spoon rigatoni mixture into shallow 3-quart casserole or 13-by-9-inch glass baking dish. Top with remaining cheese.

4. Bake rigatoni 25 to 30 minutes until mixture is hot and bubbly and cheese melts and browns slightly.

“ Each serving: About 725 calories, 29g fat, 89mg cholesterol, 980mg sodium.

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