Comfort Food!

Mine is pasta. I am so glad to have discovered Dreamfields Pasta. I’m making this tonight!

Triple Cheesy Mac & Cheese

From the kitchen of Dreamfields Pasta
Prep Time: 15 minutes
Bake Time: 20 minutes
1 box Dreamfields Elbows
2 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups skim milk
1 package (8 ounces) light cream cheese (Neufchatel, 1/3 less fat), cut into 8 cubes
1 teaspoon each salt and pepper (optional)
8 ounces (2 cups) shredded 2% milk sharp Cheddar cheese, divided
4 tablespoons shredded Parmesan cheese, divided

  1. Preheat oven to 375*F. Spray 2-1/2 quart casserole/baking dish with nonstick cooking spray. Cook pasta according to package directions; drain.
  2. Meanwhile, heat oil in large nonstick skillet (or Dutch oven) over medium heat; sauté onion and garlic 3 minutes or until onion is tender, stirring frequently. Add milk and cream cheese to skillet; season with salt and pepper. Continue cooking until cream cheese has melted, stirring frequently; do not boil (cream cheese does not need to melt completely).
  3. Toss pasta and sauce together. Stir in Cheddar cheese (reserve 2 tablespoons) and 2 tablespoons Parmesan cheese. Pour into baking dish. Sprinkle with reserved 2 tablespoons each Cheddar and Parmesan.
  4. Bake uncovered at 375*F 20 to 25 minutes or until set. Let stand 5 minutes before serving.

Makes 8 main dish servings.
Nutrition information (1/8 of recipe): 357 calories; 20 g protein; 10 g digestible carbohydrates*; 15 g total fat; 9 g saturated fat; 44 mg cholesterol; 435 mg sodium;
4 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 40 g carbohydrate. For more information go to
I made this sauce last night and I put it over  Dreamfields Penne Pasta 🙂

Low Carb Pasta Carbonara (IF)
Recipe Type: Entree
Author: Kent Altena
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves: 6
Rich low carb Italian sauce – inspired by Olive Garden
  • 8 slices bacon
  • 1/2 small onion, diced
  • 2 cloves garlic
  • 1/4 cup white wine (optional)
  • 4 eggs, beaten
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup heavy cream
  • 1/4 cup water, as needed
  • 1/8 tsp black pepper
  • 1/8 tsp salt
  • 1/8 tsp parsley
  1. Quarter one spaghetti squash. In a large pot of boiling salted water, place spaghetti squash for 20-30 minutes until the stringy inside easily flakes out.
  2. In a large frying pan, cook bacon until crispy and set aside. Remove all but 2 tbsp of bacon fat from pan. Cook onions until translucent. Add garlic, and cook one more minute. Add white win if desired, and reduce to desired consistency.
  3. Add chopped bacon and spaghetti squash back to frying pan. Add beaten eggs, continuously stirring until beginning to set. Add cheese, cream, and water. Stir into well incorporated and “noodles” are covered.
  4. Serve with dash of parsley and Parmesan cheese.
Serving Size: 1/2 cup Calories: 170 Calories Fat (g): 12.1 Carbohydrates (g): 3 Fiber (g): .3 Protein (g): 10.2

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