Light Baked Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a kid-friendly, adult-pleasing recipe for the traditional baked macaroni and cheese. It is a slightly lighter version using some light cheddar cheese, Velveeta and skim milk. Ingredients:
2 tablespoons cornstarch |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon pepper |
2 1/2 cups skim milk |
2 tablespoons margarine |
1/2 cup reduced-fat sharp cheddar cheese, shredded |
1 cup sharp cheddar cheese, shredded |
1/2 cup velveeta reduced fat cheese product |
1/4 cup breadcrumbs |
1/4 cup parmesan cheese |
8 ounces elbow macaroni, cooked 7 minutes & drained (about 1 3/4 cups) |
Directions:
1. In medium saucepan, combine first 4 ingredients; stir in milk.
2. Add margarine; stirring constantly.
3. Bring to a boil over medium-high heat and boil 1 minute.
4. Remove from heat.
5. Stir in 1 cup shredded sharp cheese and 1/2 cup Velveeta.
6. Add elbows.
7. Pour into greased 2-quart casserole.
8. Sprinkle with rest of cheddar, grated parmesan and bread crumbs.
9. Bake uncovered in 375 degree oven for 25 minutes or until lightly browned.
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