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Low-Fat Macaroni And Cheese II

Courses: Main Course
Serves: 4 people

Recipe Ingredients

8 oz 227gUncooked macaroni
1 cup 237mlFat-free reduced-sodium chicken broth
1   Shallot - finely minced
1 tablespoon 15mlAll-purpose flour - mixed with
2 tablespoons 30mlWater
1/2 teaspoon 2.5mlDry mustard
1/8 teaspoon 0.6mlFreshly-ground white pepper
1 3/4 cups 255g / 9ozShredded reduced-fat mild Cheddar cheese - (7 oz), divided
1 cup 146g / 5.1ozNonfat ricotta cheese
1 tablespoon 15mlMinced fresh parsley - (optional)

Recipe Instructions

Cook macaroni according to package directions, omitting salt. Drain; set aside.

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.

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 yields 4 servings.

Exchanges Per Serving: 3 1/2 Starch, 2 1/2 Meat.

Nutrition Facts: Calories 398; Calories from Fat 19%; Total Fat 8g; Saturated Fat 4g; Protein 28g; Carbohydrates 54g; Cholesterol 33mg; Sodium 788mg; Dietary Fiber 0g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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