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Macaroni and Cheese

Prep time 14 mins
Cook time 40 mins
Yield 5 servings (serving size: 1 cup)

Ingredients

  • 2 1/2 cups 1% low-fat milk, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon light butter
  • 1 1/2 cups (6 ounces) pre-shredded reduced-fat Cheddar cheese
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups hot cooked elbow macaroni
  • Cooking spray
  • 1/4 cup dry breadcrumbs

Nutrition Information

  • calories 377
  • fat 11.5 g
  • satfat 7.1 g
  • protein 20.0 g
  • carbohydrate 45.2 g
  • cholesterol 35 mg
  • iron 2.1 mg
  • sodium 692 mg
  • caloriesfromfat 29 %
  • fiber 1.7 g
  • calcium 446 mg

How to Make It

  1. Preheat oven to 375°.

  2. Whisk together 1 cup milk and flour in a saucepan; add remaining 1 1/2 cups milk, stirring well. Cook, stirring constantly, over medium heat 8 minutes or until bubbly. Reduce heat to low; add butter and next 4 ingredients. Cook, stirring constantly, 2 minutes. Stir in pasta; spoon into a 2-quart casserole coated with cooking spray. Sprinkle with breadcrumbs.

  3. Bake at 375° for 30 minutes or until bubbly.

Oxmoor House Healthy Eating Collection