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Continued: Recipes: Mac and cheese, pork medallions and chicken soup

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  • Last update: January 16, 2013 - 4:35 PM

Meanwhile, bring 1 3/4 cup milk, onion, bay leaf and garlic clove in a large saucepan to a simmer over low heat. Remove from heat; let stand 15 minutes.

Cook pasta according to package directions; drain.

Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and remaining 1/4 teaspoon salt into warm milk, stirring constantly with a whisk.

Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat. Gradually add the cheese a handful at a time, stirring until cheese melts after each addition. Stir in pasta and roasted squash. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

Preheat broiler.

In a small bowl, combine the bread crumbs, Parmesan cheese and remaining 1 teaspoon oil and toss to coat. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

Nutrition information per serving:

Calories 467 Fat 14 g Sodium 690 mg

Carbohydrates 65 g Saturated fat 7 g Calcium 320 mg

Protein 21 g Cholesterol 32 mg Dietary fiber 5 g

Diabetic exchanges per serving: ½ milk, 4 bread/starch, 1 high-fat meat, 1 fat.



Serves 4.

Note: From Meredith Deeds.

• 1 (1-lb.) pork tenderloin, sliced into 8 medallions

• 1/2  tsp. salt, divided

• 1/4  tsp. freshly ground black pepper, divided

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