Low Fat Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Homemade macaroni and cheese without the guilt! Ingredients:
1 1/2 tablespoons reduced fat margarine |
2 tablespoons flour |
2 cups 1% low-fat milk |
2/3 cup 2% low-fat milk |
1 teaspoon dry mustard |
1/2 cup part-skim mozzarella cheese, shredded |
1/4 cup parmesan cheese, grated |
1 cup reduced-fat sharp cheddar cheese, shredded |
4 ounces velveeta reduced fat cheese product, cubed |
6 cups cooked elbow macaroni |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
cooking spray |
1/2 cup special k cereal, crushed |
Directions:
1. Preheat oven 350°F.
2. Melt butter in a large saucepan. Add flour and dry mustard. (Roux will be very thick) Gradually add milk, stirring with a whisk while you slowly pour. Whisk until sauce is smooth. Bring sauce to a boil, reduce heat to medium low. Cook sauce for 10-15 minutes or until sauce begins to thicken slightly. Remove from heat.
3. Add cheeses, stirring well until well blended. Stir in cooked macaroni.
4. Spoon mixture onto a baking sheet coated with cooking spray. Sprinkle crushed cereal on top.
5. Bake for 30 minutes or until bubbly.
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