Stovetop Mac and Cheese

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