More Great Recipes: Pasta

Healthier Mac and Cheese


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Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

1 1/2 cups elbow macaroni -- uncooked and a whole grain
1/4 cup chopped onion
2 tablespoons reduced-calorie margarine
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 1/2 cups skim milk
4 ounces fat-free cheddar cheese --
shredded
4 ounces reduced fat Monterey Jack
cheese -- shredded
1/4 cup chopped parsley


Cook elbow macaroni according to package directions, omitting salt; drain. Rinse


macaroni under cold running water, and drain again. Set macaroni aside.


Sauté onion in margarine in a medium saucepan until tender. add flour and pepper,


stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk, cook mixture


over medium heat until thickened and bubbly. Stir in cheeses, reduce heat and cook until


cheeses melt.


Remove from heat, and stir in reserved macaroni, and parsley. Spoon mixture into a 1 1/2


quart casserole. Bake at 350 F for 30 minutes.


Pairs Well With


Notes

Macaroni and Cheese: serves 6

Per serving: 133 Calories (kcal); 3g Total Fat; (21% calories from fat); 12g Protein; 13g

Carbohydrate; 8mg Cholesterol; 237mg Sodium

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