Mighty Mac and Cheese
Calcium-packed macaroni and cheese is even better when it's low in fat. This recipe has 70 percent less fat than the traditional version.
Ingredients
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1-1/3 cups dried corkscrew pasta or elbow macaroni (about 5 ounces)
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1/4 cup nonfat dry milk powder
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1/4 cup finely chopped onion
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1-1/2 cups milk
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10 slices reduced-fat American cheese (7 ounces), torn
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6 flavored crisp breadsticks, such as cheese or garlic, coarsely crushed (1 ounce total)
Directions
1.
Cook pasta according to package directions. Drain; set aside.
2.
Meanwhile, in a medium saucepan stir together the milk powder, onion, flour, and salt. Gradually stir in the milk until mixture is smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Add the cheese, stirring until melted. Stir in the pasta. Spoon mixture into a 1-1/2-quart casserole.
3.
Bake, uncovered, in a 350 degree F oven about 25 minutes or until bubbly, stirring once and topping with crushed breadsticks after 15 minutes. Let stand 5 minutes before serving. Makes 4 servings.
Nutrition information
Calories 344, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 33 mg, Sodium 889 mg, Carbohydrate 44 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 67%, Iron 8%. Exchanges: Starch 2.5, Milk .5, Lean Meat 1.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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