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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Although this dish is lower in fat due to the skim milk and reduced-fat cheese, you'll love it so much you may never resort to the fluorescent-orange boxed stuff again! Ingredients:
16 oz uncooked elbow macaroni (or whole-wheat pasta for an added 3.5 g fiber per serving) |
3 tbsp all-purpose flour |
2 cups skim milk |
1 tbsp light butter (stick or tub) |
8 oz reduced-fat (33 percent) shredded cheddar |
3 oz velveeta light cheese, cut into thin strips |
1/8 tsp black pepper |
3 tbsp seasoned breadcrumbs |
Directions:
1. Preheat oven to 400°F. Boil macaroni until tender but firm. While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick. Reduce heat slightly and add butter, cheeses, and pepper. Cook until smooth, about 5 minutes. Drain macaroni, then combine with cheese mixture, stirring thoroughly. Pour into a 13 x 9 baking dish. Sprinkle breadcrumbs lightly and evenly on top and bake 30 to 35 minutes. Serve immediately.
2. Nutritional analysis per serving: 341 calories, 7 g fat (4.5 g saturated fat), 49.5g carbohydrates, 19.5 g protein, 1.5 g fiber Nutritional analysis provided by Self
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