Lower-fat Macaroni and Cheese
Source: Speaking of Women’s Health The Book 2004
Makes 8 one-cup servings
“I didn’t have any of the cheeses listed, so I used colby jack, mozzarella and swiss. I also threw some green onions and canadian bacon on top before sprinkling on the extra cheese. Yum! One of the few mac & cheese recipes I’ll eat without ketchup.”
Ingredients
1 Tablespoon butter
1/4 cup all-purpose flour
1 cup fat-free milk
1/4 cup fat-free sour cream
1 teaspoon dry mustard
salt and pepper to taste
4 oz. each low-fat cheddar, jack and sharp cheddar cheeses
16 oz. package of your favorite pasta
1. Preheat oven to 350 degrees.
2. Boil pasta according to package directions, omitting salt and fat.
3. In a seperate saucepan, melt butter. Add flour and stir together. Slowly add milk, stirring constantly to form a roux. Adding milk to quickly will cause roux to be lumpy.
4. Reserve about 2 oz. cheese. Add the rest to the sauce, along with mustard, sour cream and salt and pepper. Stir until cheese is melted and sauce is smooth.
5. Combine sauce with cooked noodles and pour into casserole or baking dish. Sprinkle remaining cheese on top. Bake uncovered for 20 minutes.
(Submitted by Webmaster)
