Low-Fat Macaroni And Cheese Ii from Healthy Diabetic Recipes

Low-Fat Macaroni And Cheese Ii Recipe

Recipe Ingredients:

8 oz uncooked macaroni
1 cup fat-free reduced-sodium chicken broth
1 shallot, finely minced
1 tbsp all-purpose flour, mixed with
2 tbsp water
1/2 tsp dry mustard
1/8 tsp freshly-ground white pepper
1 3/4 cups shredded reduced-fat mild Cheddar cheese, (7 oz), divided
1 cup nonfat ricotta cheese
1 tbsp minced fresh parsley, (optional)

Recipe Instructions:

Cook macaroni according to package directions, omitting salt. Drain; set aside.

Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened.

Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.

Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 3 1/2 Starch, 2 1/2 Meat.

Nutrition Facts: Calories 398; Calories from Fat 19%; Total Fat 8g; Saturated Fat 4g; Protein 28g; Carbohydrates 54g; Cholesterol 33mg; Sodium 788mg; Dietary Fiber 0g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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