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Stovetop Mac and Cheese

Photo: Bob Esparza; Styling: Cindy Barr
Yield 4 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. 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.