Healthy Low-Fat Macaroni and Cheese Recipe | 4 Servings

Low-Fat Macaroni and Cheese

YIELD Makes 4 servings

INGREDIENTS

8 ounces uncooked macaroni 1 cup fat-free reduced-sodium chicken broth 1 shallot, finely minced 1 tablespoon all-purpose flour mixed with 2 tablespoons water 1/2 teaspoon dry mustard 1/8 teaspoon white pepper 1‑3/4 cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided 1 cup fat-free ricotta cheese 1 tablespoon 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.

This recipe appears in: Pasta 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