Very easy to make and tasted good. I didn't make the bread crumbs for the top and instead added that allotted butter amount into the cheese sauce.
Stovetop Mac and Cheese
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)
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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
- 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
- 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.
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