"Healthified" Macaroni and Cheese
59% less fat • 54% less sat fat • 24% fewer calories than the original recipe—see the comparison. Make it “my mac and cheese” with simple changes to lower the fat and a few flavor boosters to make you love it. From eatbetteramerica.
Prep Time:20 min
Start to Finish:45 min
makes:6 servings (1 cup each)
- 6
Ingredients
- 2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
- 2 cups fat-free (skim) milk
- 3 tablespoons Gold Medal® all-purpose flour
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
Preparation
Step 1
1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4. Bake 20 to 25 minutes or until edges are bubbly.
High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.
Nutritional Information
1 Serving: Calories 340 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 640mg; Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 40%; Iron 10% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.