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Low-Fat Macaroni And Cheese II
Ingredients:
8 ounces uncooked macaroni
1 cup fat-free reduced-sodium chicken broth
1 shallot finely minced
1 tablespoon all-purpose flour mixed with
2 tablespoons water
1/2 teaspoon dry mustard
1/8 teaspoon freshly-ground white pepper
1 3/4 cups shredded reduced-fat mild Cheddar cheese (7 oz), divided
1 cup nonfat ricotta cheese
1 tablespoon minced fresh parsley (optional)
Yield:
4 Servings
Method:
Cook macaroni according to package directions, omitting salt. Drain; set aside.
Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened.
Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.
Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.
This recipe yields 4 servings.
Exchanges Per Serving: 3 1/2 Starch, 2 1/2 Meat.
Nutrition Facts: Calories 398; Calories from Fat 19%; Total Fat 8g; Saturated Fat 4g; Protein 28g; Carbohydrates 54g; Cholesterol 33mg; Sodium 788mg; Dietary Fiber 0g.