Healthy Mac & Cheese Recipe: Lightened-Up Comfort Food

Enlightened Macaroni and Cheese

YIELD Makes 6 (1-cup) servings

This twist on an all-time American favorite is guaranteed to make your family smile, and it's low in fat too!

INGREDIENTS

8 ounces uncooked wagon wheel, bow tie or elbow pasta 1 tablespoon all-purpose flour 2 teaspoons cornstarch 1/4 teaspoon dry mustard 1 can (12 ounces) evaporated skimmed milk 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese 1 jar (2 ounces) diced pimiento, drained and rinsed 1 teaspoon Worcestershire sauce 1/4 teaspoon black pepper 1 tablespoon dry bread crumbs 1 tablespoon paprika

PREPARATION:

1. Preheat oven to 375°F.
2. Cook pasta according to package directions, omitting salt. Drain and set aside.
3. Combine flour, cornstarch and mustard in medium saucepan; stir in milk until smooth. Cook over low heat, stirring occasionally, until slightly thickened, about 8 minutes.
4. Remove from heat; stir in cheeses, pimiento, Worcestershire sauce and pepper. Add pasta; mix well.
5. Spray 1-1/2-quart casserole with nonstick cooking spray. Spoon mixture into casserole; sprinkle with bread crumbs and paprika.
6. Bake 20 minutes or until bubbly and heated through.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 35 g Cholesterol 18 mg Saturated Fat 3 g Total Fat 6 g Calories from Fat 19 % Calories 266 Protein 18 g Sodium 200 mg DIETARY EXCHANGE: Meat 1 Milk 1/2 Starch 2 Fat 1/2