TLC Cooking "Low-Fat Macaroni and Cheese"

Low-Fat Macaroni and Cheese

Low-Fat Macaroni and Cheese

YIELD Makes 4 servings
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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:

Cook macaroni according to package directions, omitting salt. Drain; set aside.
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.
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.

This recipe appears in: Pasta

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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

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