AICR Guilt Free Mac n Cheese - 28g carbs, 3 g fiber

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AICR Guilt Free Mac n Cheese - 28g carbs, 3 g fiber

2 cups uncooked whole-wheat elbow macaroni

1 Tbsp. butter or margarine

1 small onion, finely chopped

1 garlic clove, minced

1/2 tsp. paprika

1 small red bell pepper, finely chopped

1 small green bell pepper, finely chopped

Salt and freshly ground black pepper, to taste

1 1/2 cups low-fat (1%) milk

1/4 cup grated Parmesan cheese

1 cup shredded reduced-fat, sharp or extra-sharp

cheddar cheese

1/2 cup fat-free sour cream

 

 

 

 

 

Cook the macaroni according to the package directions.

Drain the pasta and place it in a large saucepan; set

aside. In a medium saucepan over low heat, combine the

butter, onion and garlic. Cook the onion and garlic

until they are slightly translucent. Add them to the

saucepan with the macaroni and turn the heat to low.

Mix in the paprika, bell peppers, salt and black

pepper.

 

Gradually add the milk to the macaroni. Cook the pasta

for 10 minutes stirring constantly. Add the Parmesan

cheese, cheddar cheese and sour cream; stir well until

blended. Remove the macaroni from the heat when the

cheese is melted. Serve immediately.

 

Makes 8 servings.

 

Per serving: 190 calories, 4 g total fat (3 g

saturated fat), 28 g carbohydrates, 11 g protein,

3 g dietary fiber, 200 mg sodium.

 

Source: American Institute Cancer Research

Formatted by Chupa Babi: 11.27.07

 

AuthorNote: Who doesn’t love a creamy, warm bowl of

macaroni and cheese? Although it’s quick and easy to

make, traditional preparations of this favorite dish

don’t offer many health benefits. This recipe features

whole-wheat macaroni, which unlike refined pasta, is

rich in nutrients and fiber. Delicious bell peppers,

garlic and onion add vitamins, minerals and

cancer-fighting phytochemicals. Coupled with

reduced-fat cheese, this is a macaroni and cheese you

won’t feel guilty about serving to your family.

 

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