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Low-Fat Macaroni and Cheese
Browse the recipe 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:
| 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 |