Post by chief_cook2 on Feb 2, 2004 16:46:20 GMT -6
Hope you enjoy this recipe for classic comfort food that has been lightened up for healthier tastes! It has all of the rich and creamy flavors of the original but with a lot less fat and calories.
AFTER A LONG DAY, THE AROMA OF A SAVORY, HOME-COOKED DISH...
Ingredients 1/2 pound elbow macaroni
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon black pepper
1/2 teaspoon each dry mustard, paprika and salt
1/2 cup (2 ounces) grated reduced-fat sharp cheddar cheese
2 tablespoons grated Parmesan cheese
Prep Time: 20 minutes
Baking Time: 20 minutes
Makes 4 Servings (main dish portions)
Directions
1. Preheat oven to 375F. In a large pot of boiling salted water, cook the macaroni until tender but still firm, 9-12 minutes; drain. Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually whisk in the milk.
2. 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.
3. 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.
Per serving: 326 Cal.; 15g Protein; 8g Fat; 48g Carb.; 507mg Sodium; 22mg Chol.; 2g Fiber.