TLC Cooking "Enlightened Macaroni and Cheese"

Enlightened Macaroni and Cheese

Enlightened Macaroni and Cheese

YIELD Makes 6 (1-cup) servings
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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:

Preheat oven to 375°F.
Cook pasta according to package directions, omitting salt. Drain and set aside.
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.
Remove from heat; stir in cheeses, pimiento, Worcestershire sauce and pepper. Add pasta; mix well.
Spray 1-1/2-quart casserole with nonstick cooking spray. Spoon mixture into casserole; sprinkle with bread crumbs and paprika.
Bake 20 minutes or until bubbly and heated through.

This recipe appears in: Pasta

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