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Macaroni and Cheese

cover
From Jeanne Jones' "Homestyle Cooking Made Healthy"

Homestyle Makeover

Each serving contains

Before: 409 calories, 23 grams fat
After: 318 calories, 9 grams fat

Ingredients:

  • 1/2 pound (2 cups) elbow macaroni, cooked and drained
  • 1 1/2 tablespoons unbleached or all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons butter or margarine
  • 1 onion, finely chopped
  • 1 clove garlic, pressed or minced
  • 2 cups 2 percent milk
  • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
  • 8 ounces fat-free sour cream
  • 1 large slice fresh rye bread, crumbled
Method:

1. Preheat the oven to 350°F. Coat a 2-quart baking dish with nonstick spray.

2. In a small bowl, combine the flour, salt, paprika, black pepper and red pepper. In a medium saucepan over low heat, melt the butter or margarine. Add the onion and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add the flour mixture. Cook, stirring constantly, for 3 minutes. Gradually add the milk. Cook, stirring constantly, for 8 to 10 minutes, or until smooth and slightly thickened. Remove from the heat and add the cheddar. Stir until melted.

3. Place the pasta in a large bowl. Add the sour cream and mix well. Pour the cheese sauce over the macaroni and stir to mix. Spoon into the prepared baking dish. Sprinkle with the bread. Coat lightly with nonstick spray. Bake for 20 to 25 minutes, or until bubbly.

Makes 8 servings.

Per serving:

318 calories
9 g. fat
25 mg. cholesterol
525 mg. sodium
39 g. carbohydrates
18 g. protein

RELATED RESOURCES:
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