I got this recipe from the Washington Post website when I was looking for a low-fat, low-cal version of one of my favorite dishes. This has been a hit for everyone I've made it for, regardless of the fact that it's low in fat.
Preheat the oven to 350(F) degrees. Lightly grease a 1 1/2-quart baking dish with nonstick cooking oil spray.
Bring a large pot of salted water to a boil over high heat; cook the macaroni according to package directions.
Meanwhile, in a separate bowl combine the flour, dry mustard, salt and hot pepper sauce with the milk and set aside. Melt the butter in a medium saucepan over medium heat. Add the scallion and cook, stirring, for about 5 minutes, until it has softened. Gradually add the milk mixture; cook for about 10 minutes, stirring, until the mixture has thickened somewhat. Remove from the heat and add the cheese, stirring until it has melted.
Drain the macaroni and add to the sauce mixture, stirring to combine. Transfer to the baking dish, spreading evenly. Sprinkle with paprika and bake for about 25 minutes, until set and lightly golden on top. Serve warm.
The original recipe says to use shredded cheese, but I highly recommend using the Kraft 2% Singles. They will give the dish a creamier texture, much like Kraft Mac-n-Cheese but with more flavor and less fat.
Be sure to keep the the milk at a simmer so it will thicken nicely. The cheese sauce will only thicken slightly in the oven so make sure it's at the consistency you want before putting it in the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (75g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 266 | ||
Calories from Fat: 43 (16%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.8g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 39.9mg | 1 % | |
Potassium 155.9mg | 4 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 44.3g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.