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Macaroni and Two-Cheese CasseroleIngredients:1 cup (4 ounces) uncooked elbow, small shell, or ziti 2 tablespoons 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 paprika, preferably hot Hungarian 2 tablespoons grated Parmesan or Asiago cheese Directions: 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 four servings (3-cups). Nutrition Information per Serving: 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 Courtesy of FitnessandFreebies.com Back to Previous Page
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