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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 30%
  • Fat: 11g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.7g
  • Carbohydrate: 40.3g
  • Fiber: 1.7g
  • Cholesterol: 30mg
  • Iron: 2.1mg
  • Sodium: 661mg
  • Calcium: 417mg

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

  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.
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