Macaroni and Two-Cheese Casserole Recipe
Diabetic Friendly Recipe
This recipe makes three cups of a creamy two cheese macaroni side dish. The two cheese are Cheddar and Parmesan or Asiago.
1 cup uncooked elbow macaroni
2 tablespoons butter or margarine
2 tablespoons finely chopped shallots or onion
1 tablespoon all-purpose flour
1 cup fat free milk
3/4 cup (3 ounces) shredded reduced fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 teaspoon sweet Hungarian paprika
2 tablespoons grated Parmesan or Asiago cheese
Cook the macaroni according to the package directions, omitting salt; drain well.
While the macaroni is cooking, melt 1-tablespoon of the margarine in a medium saucepan over medium heat. Saute the shallots until tender, about three minutes. Add the flour; cook and stir one minute. Add the milk; cook until the sauce thickens, about four minutes, stirring often.
Stir in the Cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.
Melt the remaining margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.
Boil four to five-inches from the heat source until the top is lightly browned, about two minutes.
Recipe makes 4 servings (3-cups)
Calories: 270; Fat: 10g; Saturated Fat: 1g; Cholesterol: 14mg; Carbohydrates: 28g; Protein: 14g; Sodium 303mg; Fiber: 2g; Sugars: 4g
Diabetic Exchange: 2 Starch, 1 Lean Meat, 1 Fat