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Old World Chicken and Vegetables
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
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 |
This recipe appears in:
Pasta
