Low-Fat Mac and Cheese with Peas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 cups uncooked small macaroni |
1/2 tablespoon unsalted butter |
1 small onion, finely chopped |
2 3/4 cups low-fat (2%) milk |
2 tablespoons cornstarch |
1 (10 oz.) box frozen baby peas, thawed |
1 teaspoon kosher salt |
2 cups (8 oz.) low-fat cheddar |
1/4 cup finely grated parmesan |
black pepper, to taste |
Directions:
1. Bring a large pot of salted water to a boil and stir in macaroni. Cook, stirring occasionally, until pasta is al dente. Drain in a colander and shake well.
2. While pasta is cooking, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 6 minutes. Stir together milk and cornstarch in a large cup; whisk into pot with onion and cook, whisking, until boiling. Continue to cook, whisking, until thickened, about 2 minutes. Stir in peas and salt.
3. Add cooked pasta to sauce and stir well. Sprinkle Cheddar and Parmesan on top and toss well. Season with pepper to taste.
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