New Macaroni and Cheese cuts a lot of fat and adds a kick with hot pepper sauce.
1 tablespoon butter
1/4 cup unbleached all-purpose flour
2 cups non-fat milk, heated
Dash of freshly ground black pepper
1/2 teaspoon hot pepper sauce (or more to taste)
1/4 cup low-fat sour cream
2 cups reduced-fat sharp shredded Cheddar cheese, divided
2 cups macaroni elbows, cooked and drained
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.
Recipe makes 4 servings.
Serving size: 1/2 cup
Calories: 507; Total Fat: 17g; Cholesterol: 47mg; Sodium: 601mg; Carbohydrates: 57g; Fiber: 1g; Protein: 28g
Did You Know?
Medieval versions of macaroni and cheese featured fresh, hand-cut pasta layered between a mixture of melted butter and cheese. The dish, often thought of as affordable today, was reserved for wealthy Italians until about the 18th century.
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