Printer
Friendly Version
Low Fat
Macaroni and Cheese
by Michelle
Jones
One of our family's favorite recipes made healthy
and low fat! This version of baked macaroni and cheese is made with non-fat
cheddar cheese and skim milk, yet it still tastes great! You could also
substitute reduced-fat cheese for the non-fat if desired.
8 ounces dry macaroni
2 c. skim or non-fat milk
2 T. flour
1/4 tsp. white pepper
2 tsp. Worcestershire sauce
2 c. non-fat cheddar cheese, shredded finely (helps it melt better)
salt, if desired
* Cook macaroni per package instructions, until just tender... al dente.
Drain, rinse and set aside.
* Mix together 1/2 c. of the milk along with flour, pepper and Worcestershire
sauce until smooth.
* Into a medium or large saucepan, add remaining 1 1/2 c. milk and bring to a
gentle boil over medium heat, stirring constantly to avoid sticking.
* Add the flour to the heated milk and cook, while continuing to stir, for 1-2
minutes. This will be the thickening sauce for the cheese.
* Now add 1 1/2 c. of cheese to the milk and stir until the cheese is melted.
* Remove from heat and stir in the macaroni until combined well.
* Spread macaroni into a greased (with your choice of cooking spray), casserole
dish.
* Sprinkle the remaining cheese on top and bake for 30 minutes at 350 degrees.
(I cheat and use more cheese! ;o)
* Remove from oven and let set for 5 minutes.
Makes 6 servings
Per Serving...
Calories 232
Fat 7g
Protein 20g
Cholesterol 8 mg
Fiber 1g
Sodium 338mg (does not include added amount of salt, if desired)
Copyright 2002 by Michelle Jones, editor of CookingLow-Fat.com