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Enlightened Macaroni and Cheese
Yield: Makes 6 (1-cup) servings
This twist on an all-time American favorite is guaranteed to make your family smile, and it's low in fat too!
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Pasta
