Mac & Cheese

Ingredients

Mac & Cheese

Calories 196 (18% from fat)
Fat 3.8 gram
Saturated Fat 1.4 gram
Trans Fat 0 gram
Cholesterol 6 mg.
Sodium 301 mg.
Carb. 27 gram
Fiber 3.4 gram
Sugar 4 gram
Protein 14 gram

2 cups (8 oz.) whole wheat elbow macaroni

1 cup & 2 Tbsp. fat free milk

2 tsp. cornstarch

1 sprig fresh parsley

1 sprig fresh thyme

1 bay leaf

2 cups (8 oz.) low-fat cheddar cheese, grated

1 Tbsp. low fat butter spread
(We used Smart Balance Light)

2 tsp. Dijon mustard

1/8 tsp. grated nutmeg

1/8 tsp. cayenne pepper

1/2 cup tomatoes, chopped

1 package (9 oz.) frozen spinach, thawed & drained of liquid

ground black pepper to taste

fat free cooking spray

1/2 cup quick oatmeal

1. Bring a large pot of water to a boil. Add the elbows and cook, stirring occasionally, until macaroni is al dente. It should take about 8 minutes. Drain the pasta and transfer it to a large bowl.

2. Mix 2 tablespoons of the skim milk with the cornstarch and set aside. Warm the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. After 8 minutes whisk in the cornstarch mixture and bring to a boil over high heat, then reduce to simmer and keep stirring occasionally until the milk thickens.

3. Once the milk is thickened, remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, nutmeg, cayenne, plum tomatoes and spinach into the sauce.

4. Pour the cheese sauce over the macaroni and mix it together. Season with the fresh ground pepper.

5. Spray a 9 inch baking dish with fat free butter spray. Then add the mac & cheese mixture and top with 1/2 cup of oatmeal. Bake at 350 degrees Fahrenheit for about 15 minutes. Remove from the oven, cut and serve.


Yield: 8 Servings