See Also: Low-Fat Macaroni and Cheese(recipes)
Macaroni cheese(recipes)
Macaroni and Cheese Pronto(recipes)
Enlightened Macaroni and Cheese(recipes)
Creamy Cheese and Macaroni(recipes)
Italian Three-Cheese Macaroni(recipes)
No-Fuss Macaroni & Cheese(recipes)
Zesty Macaroni & Cheese(recipes)
Macaroni cheese with bacon(recipes)
South-of-the-Border Macaroni & Cheese(recipes)

Low-Fat Macaroni and Cheese (recipes)


Low-Fat Macaroni and Cheese

Yield: Makes 4 servings



Ingredients:



8ounces uncooked macaroni

1cup fat-free reduced-sodium chicken broth

1shallot, finely minced

1tablespoon all-purpose flour mixed with 2 tablespoons water

1/2teaspoon dry mustard

1/8teaspoon white pepper

1-3/4cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided

1cup fat-free ricotta cheese

1tablespoon minced fresh parsley (optional)









Preparation:





1.Cook macaroni according to package directions, omitting salt. Drain; set aside.2.Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened. Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.3.Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.









Nutritional Information:







Serving Size: 1-1/8 cups macaroni and cheese







Sodium

788 mg







Protein

28 g







Carbohydrate

54 g







Cholesterol

33 mg







Saturated Fat

4 g







Total Fat

8 g







Calories from Fat

19 %







Calories

398









Dietary Exchange:







Starch

3-1/2







Meat

2-1/2