Clean Mac 'n' Cheese

By nichc

Ingredients

• 2 1/4 cups whole-wheat elbow macaroni
• Olive oil cooking spray
• 1/4 cup stone-ground whole-grain brown rice flour
• 1/4 teaspoon sea salt
• 1 cup skim milk
• 3 oz light swiss cheese, finely shredded
• 5 oz low-fat cheddar cheese, finely shredded
• 1 tablespoon whole-wheat panko breadcrumbs
• 2 tablespoons reduced-fat parmesan cheese

Details

Servings 6

Preparation

Step 1

Cook macaroni as directed.
Preheat oven to 375 degrees, lightly mist 8 inch (1 1/2 qt) casserole dish with cooking spray.

Spoon flour and salt into medium bowl and slowly whisk in enough milk to form a paste. Add remaining milk, whisking to make sure no lumps.

Place medium nonstick saucepan over medium heat and add flour-milk mixture. When milk is warm, add swiss cheese and stir quickly and frequently with wooden spoon until cheese is completely melted and mixed.

Add cheddar cheese and continue stirring until cheese is completely melted & mixture thickens slightly. Stir in cooked macaroni and transfer to prepared casserole dish. In small bowl blend breadcrumbs & Parmesan cheese, sprinkle over top of macaroni. Bake 15-20 minutes or topping lightly browned, allow to cool 5 minutes before serving.

Note: If sauce separates or cheese doesn't fully combine then blend in blender or food processor until smooth. Cover lid with towel for safety as liquid is hot. After blending add back to saucepan and heat thoroughly.

Per 1 cup serving: 250 cal, 4g fat (2g sat), 38g carbs, 4g fiber, 3g sugar, 18g protein, 310mg sodium, 10mg cholesterol