Macaroni and Cheese
Ellie Krieger shares her lower-fat recipe for the classic comfort food, 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
- Cook the macaroni al dente according to the package directions. Drain.
- Place 1/2 cup of milk, cheddar cheese, squash, Parmesan cheese, salt and the dry mustard a 2-quart saucepan 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. Serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 300 calories, 7 grams total fat per serving.
Recipe provided courtesy of T-falUSA.com; through ARAcontent.