Low-Fat Macaroni And Cheese II Recipe - Cooking Index
8 oz | 227g | Uncooked macaroni |
1 cup | 237ml | Fat-free reduced-sodium chicken broth |
1 | Shallot - finely minced | |
1 tablespoon | 15ml | All-purpose flour - mixed with |
2 tablespoons | 30ml | Water |
1/2 teaspoon | 2.5ml | Dry mustard |
1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
1 3/4 cups | 255g / 9oz | Shredded reduced-fat mild Cheddar cheese - (7 oz), divided |
1 cup | 146g / 5.1oz | Nonfat ricotta cheese |
1 tablespoon | 15ml | Minced fresh parsley - (optional) |
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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