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





