Southern Living DECEMBER 2008
1. Prepare pasta according to package directions.
2. Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.
3. 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 7.3g (sat 4.6g, mono 0.2g, poly 0.1g); Protein 11.6g; Carb 34.1g; Fiber 1.5g; Chol 22mg; Iron 1.7mg; Sodium 491mg; Calc 229mg
Easy Skillet Whole Grain Mac 'n' Cheese: Substitute 1/2 (13.5-oz.) package whole grain penne pasta for regular. Proceed with recipe as directed.
Per serving: Calories 215; Fat 7.9g (sat 4.4g, mono 0.2g, poly 0.9g); Protein 11.1g; Carb 29.8g; Fiber 3.8g; Chol 22.4mg; Iron 1.5mg; Sodium 444mg; Calc 222mg
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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