Macaroni and cheese is perhaps the ultimate in comfort foods, but if you use regular cheese, butter for a roux and whole milk, that's an awful lot of fat calories. Here's a low fat macaroni and cheese that dispenses with the butter and substitutes reduced-fat cheese and nonfat milk for their full-fat counterparts.
Cook Time: 15 minutes
Total Time: 15 minutes
- 12 ounces uncooked elbow macaroni or other short tube pasta
- 2 1/2 tbsp flour
- 2 cups nonfat milk
- 1 1/4 cups reduced-fat extra-sharp cheddar, grated
- 1 tsp Dijon mustard
- Freshly ground black pepper
Cook pasta according to the instructions on the package. While pasta is cooking, place flour in a medium saucepan and gradually whisk in milk. Heat the milk and flour on medium and bring to a boil, stirring constantly to prevent lumps. Reduce heat and allow to simmer until the milk begins to thicken. Stir in cheese and mustard, and stir until cheese melts. Toss drained pasta and sauce in a large bowl. Add freshly ground black pepper and serve immediately.
Per 1 Cup Serving: Calories 314, Calories from Fat 51, Total Fat 5.7g (sat 3.1g), Cholesterol 18mg, Sodium 258mg, Carbohydrate 49.6, Fiber 1.5g, Protein 16.2g