Macaroni & Cheese
Few meals bring up fond memories of our childhoods more than this staple, which is still one of the most popular processed foods in the market. Here we present a quick and easy variety that will surely please while making sure that your family is enjoying a heart-healthy entrée. Serve with our Roasted Vegetables.
Our mac and cheese, packed with dietary fiber and antioxidant-rich carotenoids, is a sure winner over traditional macaroni and cheese, which has 25 percent more calories and double the fat!
Recipe from Kally Mavromatis.
- Refrigerated butter-flavored cooking spray
- 6 ounces whole wheat medium shells, elbow macaroni or other small pasta
- 1/2 teaspoon cornstarch
- 3/4 cup evaporated skim milk
- 6 ounces low-fat sharp Cheddar cheese, grated (about 1 1/4 cups)
- 2 to 3 teaspoons Dijon mustard
- Freshly ground white pepper
- 2 medium tomatoes, seeded and diced
- Coat an 8 x 8 baking dish with cooking spray and set aside. Cook the pasta according to package directions, drain and set aside.
- Preheat the broiler.
- In a saucepan, stir the cornstarch into 1 tablespoon of the evaporated milk, then whisk in the remaining milk. Add the cheese, mustard to taste and pepper.
- Bring to a simmer and stir until the sauce thickens a bit and the cheese is completely melted. Stir in the cooked pasta and spoon into the prepared baking dish.
- Sprinkle with the diced tomatoes and place under the broiler for 2 to 3 minutes, until the top browns. Remove from the oven and allow to cool for 5 minutes before serving.
Each recipe makes 4 servings.
Nutritional Analysis (per serving)
- 290 calories (19% calories from fat)
- 7 g total fat (4 g saturated fat)
- 20 g protein
- 42 g carbohydrate
- 6 g dietary fiber
- 20 mg cholesterol
- 330 mg sodium
- 387 mg potassium