Title: Low-Fat Baked Macaroni and Cheese
Categories: None
Yield: 1 Servings

8 oz Elbow macaroni
2 c Skim milk; divided
2 tb Unbleached flour
1/4 ts White pepper
2 ts Dry mustard
2 c Shredded nonfat/reduced fat
1 Single cheddar cheese;
-divided

Cook the macaroni al dente according to package instructions. Drain, rinse,
and drain again. Set aside.

Place 1/2 of milk and all of the flour, pepper and mustard in a jar with a
tight fitting lid. Shake until smooth, and set aside.

Pour the remaining 1 1/2 c milk into a 2 quart pot and bring to a boil over
medium heat, stirring constantly. Add the flour mixture and cook, still
stirring, for about 1 minute, or until thickened and bubbly. Reduce the
heat to low, and add 1 1/2 c of the cheese, and stir until the cheese
melts.

Remove the pot from the heat, and stir in the macaroni. Coat a 2 quart
casserole dish with nonstick cooking spray and spread the macaroni mixture
evenly in the dish. Sprinkle the remaining cheese over the top, and bake at
350 degrees for 30-35 minutes, or until bubbly around the edges. Remove the
dish from the oven and let sit for 5 minutes before serving.

Per 1 cup serving: 232 calories, 8 mg cholesterol, 0.7 g fat, 1 g fiber,
20 g protein, 338 mg sodium

Posted to TNT Recipes Digest by rfalconmoors@juno.com on Mar 29, 1998