Low Fat Macaroni and Cheese

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Low Fat Macaroni and Cheese

This creamy, indulgent favorite has just 1/3 the fat of

traditional macaroni and cheese.

 

1/2 lb. elbow macaroni

1 TB butter or margarine

2 TB all purpose flour

1-1/2 cups skim milk

1/2 tsp. dry mustard OR

1/4 tsp. prepared yellow mustard

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 cup (2 oz.) grated reduced fat sharp Cheddar cheese

2 TB grated Parmesan cheese

 

Preheat the oven to 375º F. In a large pot of boiling salted water, cook the

macaroni until

tender but still firm, about 8 minutes; drain and set aside.

 

In a large saucepan, melt the butter over medium heat. Stir in the flour

until smooth.

Gradually whisk in the milk.

 

Whisk in the mustard, paprika, salt and pepper. Cook, stirring, until the

sauce is the

consistency of heavy cream, about 5 minutes.

 

Stir in the Cheddar cheese and 1 tablespoon of the Parmesan cheese. Whisk

until the

cheeses melt and the sauce is smooth.

 

Add the macaroni to the cheese sauce; stir until well combined. Scrape the

mixture into a

1 quart casserole dish. Sprinkle the remaining 1 tablespoon of Parmesan

cheese on the

macaroni.

 

Bake, the casserole, uncovered, for 20 minutes, until golden and bubbly.

 

Makes 4 servings.

 

Nutrition Information:

Per serving = calories 366, fat 7 g, cholesterol 22 g.