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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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