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Stovetop Mac and Cheese

Cooking Light
Stovetop Mac and Cheese
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Worthy of a Special Occasion

Because the sauce is thickened with flour, low-fat milk works well in this application.

Yield: 4 servings (serving size: 3/4 cup)

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

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.

Nutritional Information

Calories:
334 (30% from fat)
Fat:
11g (sat 6.5g,mono 2.8g,poly 0.8g)
Protein:
17.7g
Carbohydrate:
40.3g
Fiber:
1.7g
Cholesterol:
30mg
Iron:
2.1mg
Sodium:
661mg
Calcium:
417mg
David Bonom, Cooking Light, MAY 2007

Member Ratings and Reviews

5 stars
robin
Really good and quick. I took the advice of other reviewers and added some Tabasco. I also browned garlic with the butter and bread crumbs. I recommend Cabot Seriously Sharp cheddar for this recipe even though it is not a reduced fat cheese.06/14/09

5 stars
aj2005
Love this! It was my first from-scratch mac & cheese experience and it couldn't have been easier. Made it as a Thanksgiving side. Next time, I would double the recipe--everyone loved it!11/04/08