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Low-Fat Macaroni and Cheese


Low-Fat Macaroni and Cheese

Low-Fat Macaroni and Cheese

Yield

Makes 4 servings

Ingredients

8 ounces uncooked macaroni
1 cup fat-free reduced-sodium chicken broth
1 shallot, finely minced
1 tablespoon all-purpose flour mixed with 2 tablespoons water
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
1-3/4 cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided
1 cup fat-free ricotta cheese
1 tablespoon minced fresh parsley (optional)

Preparation

  1. Cook macaroni according to package directions, omitting salt. Drain; set aside.
  2. Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened. Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.
  3. Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.

Nutritional Information

Serving Size: 1-1/8 cups macaroni and cheese
Sodium 788 mg
Protein 28 g
Carbohydrate 54 g
Cholesterol 33 mg
Saturated Fat 4 g
Total Fat 8 g
Calories from Fat 19 %
Calories 398

Dietary Exchange

Starch 3-1/2
Meat 2-1/2

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