Sunday, May 6, 2007

Stovetop Mac and Cheese

Because the sauce is thickened with flour, low-fat milk works well in this application.

1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1 1/2-ounce) slice white bread
1 tablespoon butter, melted

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups. Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.

Yield: 4 servings (serving size: 3/4 cup)

CALORIES 334(30% from fat); FAT 11g (sat 6.5g,mono 2.8g,poly 0.8g); PROTEIN 17.7g; CHOLESTEROL 30mg; CALCIUM 417mg; SODIUM 661mg; FIBER 1.7g; IRON 2.1mg; CARBOHYDRATE 40.3g

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