- 1/2 (16-oz.) package penne pasta
- 2 tablespoons all-purpose flour
- 1 1/2 cups 1% low-fat milk
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 1 (4-oz.) jar diced pimiento, drained
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of paprika
- calories 250
- caloriesfromfat 0.0 %
- fat 7.3 g
- satfat 4.6 g
- monofat 0.2 g
- polyfat 0.1 g
- protein 12.3 g
- carbohydrate 34.7 g
- fiber 1.6 g
- cholesterol 22 mg
- iron 1.7 mg
- sodium 446 mg
- calcium 217 mg
How to Make It
Prepare pasta according to package directions.
Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.
Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3 to 5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.
Easy Skillet Green Chile Mac 'n' Cheese: Substitute 1 cup (4 oz.) shredded Monterey Jack cheese for Cheddar cheese and 1 (4-oz.) can chopped green chiles, undrained, for diced pimiento. Proceed with recipe as directed.
Per serving: Calories 251; Fat 3g (sat 6g, mono 2g, poly 1g); Protein 6g; Carb 1g; Fiber 5g; Chol 22mg; Iron 7mg; Sodium 491mg; Calc 229mg
Easy Skillet Whole Grain Mac 'n' Cheese: Substitute 1/2 (5-oz.) package whole grain penne pasta for regular. Proceed with recipe as directed.
Per serving: Calories 215; Fat 9g (sat 4g, mono 2g, poly 9g); Protein 1g; Carb 8g; Fiber 8g; Chol 4mg; Iron 5mg; Sodium 444mg; Calc 222mg
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