Low-Fat Macaroni and Cheese
Makes 4 servings
|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)|
- 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.
|Serving Size:||1-1/8 cups macaroni and cheese|
|Calories from Fat||19 %|
|Total Fat||8 g|
|Saturated Fat||4 g|
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