Makeover Macaroni and Cheese Recipe
Just plain healthy recipe...
Rich and creamy flavors of original Mac and cheese in a healthy makeover macaroni and cheese. A lot less fat and calories.
1/2 pound elbow macaroni
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cup skim milk
1/4 teaspoon black pepper
1/2 teaspoon each dry mustard, paprika and salt
1/2 cup grated reduced-fat sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees. In a large pot of boiling salted water, cook the macaroni until tender but still firm, 9 to 12 minutes; drain. Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually whisk in the milk.
Whisk in the pepper, mustard, paprika and salt. Cook, stirring, until sauce is the consistency of heavy cream, about 5 minutes. Stir in cheddar cheese and 1 tablespoon of the Parmesan. Whisk until the cheeses melt and the sauce is smooth.
Add the macaroni to the cheese sauce; stir until well combined. Scrape the mixture into a 1-quart casserole dish. Sprinkle the remaining tablespoon of Parmesan cheese on the macaroni. Bake the casserole until golden, about 20 minutes.
* You can skip the baking step and just serve the macaroni from the saucepan.
Yield: 8 servings
Serving size: 1/2 cup
Calories: 326; Total Fat: 8g; Cholesterol: 21.5mg; Carbohydrates: 46g; Protein: 15g; Fiber: 2g; Sodium: 507mg
Did You Know?
Before becoming President of the United States, Thomas Jefferson sampled macaroni in Paris and northern Italy.
Fancying the food and in the hopes of recreating the dish back in the U.S., Jefferson sketched the pasta and took detailed notes on the process for shaping it. In 1793, he commissioned American ambassador to Paris William Short to purchase a machine to make it.
The machine failed, so Jefferson imported macaroni and Parmesan cheese to recreate the dish at Monticello. In 1802, Jefferson even served a "macaroni pie" at a state dinner and since that time, the dish has been widely served within the United States.