New Macaroni and Cheese Recipe
Healthy Pasta Recipe
Ingredients:
1 tablespoon butter
1/4 cup unbleached all-purpose flour
2 cups nonfat milk, heated
Dash of freshly ground black pepper
1/2 teaspoon (or more to taste) hot pepper sauce
1/4 cup low-fat sour cream
8 ounces reduced-fat sharp Cheddar cheese, coarsely shredded, (2 cups) divided
8 ounces (2 cups) macaroni elbows or double elbows, cooked and drained
Directions:
Preheat oven to 350 degrees. Coat 2-quart casserole with nonstick spray and set aside. In heavy saucepan over low heat, melt butter. Add flour; whisk for 3 minutes. Gradually whisk in heated milk. Turn up heat to medium; whisk until sauce is just at boiling point and thickened. Turn down heat to low; let simmer a few minutes, stirring occasionally. Add pepper and hot-pepper sauce. (Don't use pepper sauce too sparingly; it will help bring out the cheese taste.)
Stir sour cream into sauce; simmer briefly to blend flavors. Stir 1 1/2 cups cheese into simmering sauce until melted; combine cheese sauce with macaroni and pour into prepared casserole. Sprinkle with remaining cheese; bake 30 minutes or until bubbly and light golden. Makes 4 servings.
Each serving contains approximately: 507 calories, 17 grams fat, 47 milligrams cholesterol, 601 milligrams sodium, 57 grams carbohydrates, 28 grams protein and 1 gram fiber.
See also:
Classic Macaroni and Cheese
Macaroni and Cheese
Creamy Macaroni and Cheese Diabetic Recipe
Makeover Macaroni and Cheese
Light Macaroni and Cheese
Not-From-a-Box Macaroni and Cheese
Macaroni and Two-Cheese Casserole
Gluten Free Macaroni and Cheese
