For some reason, ‘real’ macaroni and cheese gives me a homey feeling. It’s always been one of my favorite comfort foods…but the fat content kept me from enjoying it as much as I’d like to. With this low fat version, I can make it as often as I like. I usually make a double batch so I have extra to portion and freeze.
Baked Macaroni & Cheese
½ lb Whole wheat elbow macaroni (or similar shape)
1 Tbsp Flour
2 tsp Cornstarch
1 tsp Mustard (yellow, Dijon or brown)
1 (12 fl oz)can Evaporated fat free milk
8 oz pkg Sargento Reduced Fat Shredded Cheddar Cheese
1 tsp Worcestershire sauce
¼ tsp Pepper (black or white, ground)
Preheat oven to 375 degrees and cook pasta per package directions; drain and set aside. Spray a 2 quart casserole dish with nonstick spray and set aside.
In a medium sized saucepan, over medium heat, combine flour and cornstarch with the mustard. Slowly add milk, stirring occasionally until smooth and slightly thickened.
Remove pan from burner and add 6 oz shredded cheese (1 ½ cups), Worcestershire sauce and pepper. Stir until blended, then add pasta and toss until well coated.
Pour mixture into casserole dish and sprinkle remaining cheese over top. Cover and bake for 20 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese on top begins to bubble and brown.
Yields 6 (1 cup) servings
Per serving:
Calories 296
Fat 8.5 g
Carbs 39.5 g
Protein 19 g
Tips:
- For a stronger flavor, replace last ½ cup cheese with another shredded cheese of your choice such as sharp cheddar, Gouda or smoky Gouda.
- For a creamier dish, increase evaporated fat free milk by ¼ - 1/3 cup.
Enjoy!
- Renee
Labels: healthy eating, Healthy Recipes, Renee
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