and cheese is perhaps the ultimate in comfort foods, but if you use regular
cheese, butter for a roux and whole milk, that's an awful lot of fat calories.
Here's a low fat macaroni and cheese that dispenses with the butter and
substitutes reduced-fat cheese and nonfat milk for their full-fat counterparts.
Cook Time: 15 minutes Total Time: 15 minutes Serves:
12 ounces uncooked elbow macaroni or other short tube pasta
2 1/2 tbsp flour
2 cups nonfat milk
1 1/4 cups reduced-fat extra-sharp cheddar, grated
1 tsp Dijon mustard
Freshly ground black pepper
Cook pasta according to the instructions on the package. While
pasta is cooking, place flour in a medium saucepan and gradually whisk in milk.
Heat the milk and flour on medium and bring to a boil, stirring constantly to
prevent lumps. Reduce heat and allow to simmer until the milk begins to
thicken. Stir in cheese and mustard, and stir until cheese melts. Toss drained
pasta and sauce in a large bowl. Add freshly ground black pepper and serve
Per 1 Cup Serving: Calories
314, Calories from Fat 51, Total Fat 5.7g (sat 3.1g), Cholesterol 18mg, Sodium
258mg, Carbohydrate 49.6, Fiber 1.5g, Protein 16.2g
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