Ellie Krieger shares her lower-fat and delicious recipe for Macaroni and Cheese. One of Krieger's healthy cooking tools is T-fal's Actifry, a convenient, non-stick appliance that automatically cooks meals using no more than 1 tablespoon of heart-healthy oil. The Actifry creates healthier versions of staple meals, including mac and cheese, stir-fry, pasta and risotto by cutting out the fat and eliminating or reducing the use of oil.

Macaroni and Cheese

8 ounces (2 cups) uncooked elbow macaroni
3/4 cup milk - divided use
2/3 cup grated sharp cheddar cheese (2 ounces)
1/2 cup pureed winter squash, thawed if frozen
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard

1. Cook the macaroni "pasta al dente" according to the package directions. Drain.
2. Place 1/2 cup of milk, cheddar cheese, squash, Parmesan cheese, salt and the dry mustard into the Actifry pan* and stir with a wooden spoon to combine. Cook for five minutes, until the mixture is hot and the cheese is melted. Add the cooked macaroni and cook two minutes more. Add the remainder of the milk (1/4 of a cup) and cook for another two minutes.

Makes 4 servings.

*You may use a 2-quart saucepan instead.

Nutritional Infomation Per Serving (1/4 of recipe): 300 calories, 7 grams total fat per serving

Recipe provided courtesy of T-falUSA.com; through ARAcontent.