Low-Fat Macaroni and Cheese

Who doesn't love mac and cheese? This traditional comfort food isn't just for kids. This grown-up gourmet version with cheddar and ricotta cheese is melt-in-your-mouth creamy and smooth.

Ingredients:

• 8 ounces uncooked macaroni
• 1 cup fat-free reduced-sodium chicken broth
• 1 shallot, finely minced
• 1 tablespoon all-purpose flour mixed with 2 tablespoons water
• ½ teaspoon dry mustard
• 1/8 teaspoon white pepper
• 1-3/4 cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided
• 1 cup fat-free ricotta cheese
• 1 tablespoon minced fresh parsley (optional)

Directions:

1. Cook macaroni according to package directions, omitting salt. Drain; set aside.
2. 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.
3. 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. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1 1/8 cups)

• Calories = 398
• Total fat = 8 g
• Saturated fat = 4 g
• Carbohydrate = 54 g
• Protein = 28 g
• Cholesterol = 33 mg
• Sodium = 788 mg

Dietary Exchanges:

• Starch = 3 ½
• Meat = 2 ½

Source: www.diabeticcooking.com