Low-Fat Macaroni and Cheese

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Low-Fat Macaroni and Cheese."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/low-fat-macaroni-and-cheese-recipe.htm>  04 December 2008.

Low-Fat Macaroni and Cheese Photo
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:
1.
Cook macaroni according to package directions, omitting salt. Drain; set aside.

2.
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.

3.
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.



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


This recipe appears in: Pasta