This turned out great. I used a mix of colby jack and reduced fat cheddar since that is what I had. I also reduced the milk to 2 1/4 cups since the picture looked a little soupy, and I thought that worked out great. I also used whole wheat mini shells. I will definitely make this one again.
Low-Fat Mac and Cheese with Peas
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Amount per serving
- Calories: 561
- Fat: 11g
- Saturated fat: 6g
- Protein: 37g
- Carbohydrate: 78g
- Fiber: 6g
- Cholesterol: 27mg
- Sodium: 1mg
- 3 cups uncooked small macaroni
- 1/2 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 3/4 cups low-fat (2%) milk
- 2 tablespoons cornstarch
- 1 (10 oz.) box frozen baby peas, thawed
- 1 teaspoon kosher salt
- 2 cups (8 oz.) low-fat Cheddar
- 1/4 cup finely grated Parmesan
- Black pepper, to taste
- Bring a large pot of salted water to a boil and stir in macaroni. Cook, stirring occasionally, until pasta is al dente. Drain in a colander and shake well.
- While pasta is cooking, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 6 minutes. Stir together milk and cornstarch in a large cup; whisk into pot with onion and cook, whisking, until boiling. Continue to cook, whisking, until thickened, about 2 minutes. Stir in peas and salt.
- Add cooked pasta to sauce and stir well. Sprinkle Cheddar and Parmesan on top and toss well. Season with pepper to taste.
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