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Enlightened Macaroni and Cheese


Enlightened Macaroni and Cheese

Enlightened Macaroni and Cheese

This twist on an all-time American favorite is guaranteed to make your family smile, and it's low in fat too!

Yield

Makes 6 (1-cup) servings

Ingredients

8 ounces uncooked wagon wheel, bow tie or elbow pasta
1 tablespoon all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon dry mustard
1 can (12 ounces) evaporated skimmed milk
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1 jar (2 ounces) diced pimiento, drained and rinsed
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 tablespoon dry bread crumbs
1 tablespoon paprika

Preparation

  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions, omitting salt. Drain and set aside.
  3. Combine flour, cornstarch and mustard in medium saucepan; stir in milk until smooth. Cook over low heat, stirring occasionally, until slightly thickened, about 8 minutes.
  4. Remove from heat; stir in cheeses, pimiento, Worcestershire sauce and pepper. Add pasta; mix well.
  5. Spray 1-1/2-quart casserole with nonstick cooking spray. Spoon mixture into casserole; sprinkle with bread crumbs and paprika.
  6. Bake 20 minutes or until bubbly and heated through.

Nutritional Information

Fiber 2 g
Carbohydrate 35 g
Cholesterol 18 mg
Saturated Fat 3 g
Total Fat 6 g
Calories from Fat 19 %
Calories 266
Protein 18 g
Sodium 200 mg

Dietary Exchange

Meat 1
Milk 1/2
Starch 2
Fat 1/2

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