Fast and Fabulous
Mac and Cheese

This zippy lower-fat recipe turns a “boring” side dish into a main meal. Use different shapes of short pasta – like wagon wheels or bowties – and add variety to this favorite staple dish.

PER SERVING:


Calories: 252
Calories from fat: 29%
Fat: 8.2g
(Saturated fat: 5.1g;
Monounsaturated fat:
0.1g; Polyunsaturated fat: 0.3g)
Protein: 14.5g
Carbohydrate: 30.9g
Fiber: 1.1g
Cholesterol: 27mg
Iron: 1.4mg
Sodium: 536mg
Calcium: 312mg

Makes 6 servings of
1½ cups per serving

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Ingredients

•    4 cups uncooked medium elbow macaroni
•    3 tablespoons all-purpose flour
•    1 teaspoon salt
•    ¼ teaspoon black pepper
•    2¼ cups fat-free milk
•    ¼ cup (2 ounces)
     1/3-less-fat cream cheese, softened
•    2 teaspoons Dijon mustard
•    2 teaspoons Worcestershire sauce
•    ½ teaspoon bottled minced garlic
•    1¼ cups (5 ounces)
     shredded reduced-fat cheddar cheese

PREPARATION
Prep Time: 20 minutes

1.  Cook pasta according to package directions,
     omitting any salt or fat called for. Drain and set aside.

2.  While pasta cooks, place flour, salt, and pepper
     in a large saucepan. Add milk and stir with a whisk
     until the mixture is well blended. Turn heat to medium
     and drop cream cheese by teaspoonfuls into milk
     mixture. Slowly bring the mixture to a boil over
     medium-high heat, stirring constantly. Reduce
     heat and simmer for 2 minutes or until the mixture
     thickens and the cream cheese melts, stir occasionally
     and be sure the mixture doesn’t boil or burn. Stir in
     mustard, Worcestershire, and garlic; simmer another
     minute. Remove from heat. Stir in cheddar cheese
     until the cheese completely melts. Stir in pasta and
     toss well before serving.





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