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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At just over 300 calories, Mac and Cheese is no longer off limits. Because the sauce is thickened with flour, low-fat milk works well in this application. Ingredients:
1 1/4 cups uncooked elbow macaroni (about 6 ounces) |
1 cup 1% low-fat milk |
2 tablespoons all-purpose flour |
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 (1 1/2-ounce) slice white bread |
1 tablespoon butter, melted |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.
3. Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.
4. Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.
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