Macaroni - and - Cheese Casserole Recipe

5

Ingredients

8 oz uncooked medium elbow macaroni
2 T. cornstarch
2 c. fat-free milk
1 c. (4 oz) shredded reduced-fat sharp cheddar cheese, divided
1 (10 oz) pkg frozen chopped spinach, thawed and drained
2 t. Worchestershire sauce
1/2 t. salt
1/4 t. black pepper
3 drops hot pepper sauce

Preparation

Step 1

Cook pasta according to directions, omit salt.

Combine cornstarch and milk in heavy saucepan; stir with a whisk. Bring to a boil. Cook 1 minute. Stir in 1/2 c. cheese and spinach. Reduce heat to low; cook until cheese melts. Stir in 1/2 cup cheese; remove from heat. Stir in Worchestershire sauce, salt, pepper, and pepper sauce. Combine cheese mixture and pasta; spoon into a 2 quart baking dish coated with cooking spray.

Bake 350* for 10 minutes. Yield: 5 servings

300 cal, 5.4g fat, 45.3g carb, 2.8g fiber, 523mg sodium