Stovetop Mac and Cheese

Photo: Bob Esparza; Styling: Cindy Barr
At just over 300 calories, Mac and Cheese is no longer off limits. Because the sauce is thickened with flour, low-fat milk works well in this application.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 334
Caloriesfromfat 30 %
Fat 11 g
Satfat 6.5 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 17.7 g
Carbohydrate 40.3 g
Fiber 1.7 g
Cholesterol 30 mg
Iron 2.1 mg
Sodium 661 mg
Calcium 417 mg

Ingredients

1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1 1/2-ounce) slice white bread
1 tablespoon butter, melted

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.

Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.

Note:

David Bonom,

May 2007