Ingredients for Mika's Low Fat Macaroni And Cheese
- Elbow Macaroni
- Egg
- Fat Free Sour Cream
- Low Fat Cottage Cheese
- Reduced Fat Sharp Cheddar Cheese
- Skim Milk
- Onions
- Ground Pepper
- Salt
- Low Fat Margarine
- Breadcrumbs
- 1/4 tsp paprika (plus additional for topping)
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How to Make Mika's Low Fat Macaroni And Cheese
- Preheat oven to 350°F (175°C). Cook 1 pound of elbow macaroni according to package directions until al dente. Drain and set aside.
- While pasta cooks, melt 2 tablespoons of low-fat margarine in a large saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth.
- Gradually whisk in 2 cups of skim milk, stirring constantly until the sauce thickens. Reduce heat to low.
- Stir in 2 cups of shredded reduced-fat cheddar cheese, 1 cup of shredded reduced-fat Monterey Jack cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of paprika until melted and smooth.
- Add the cooked pasta to the cheese sauce and stir to combine.
- Pour the macaroni and cheese mixture into a greased 2-quart casserole dish.
- In a small bowl, combine 1/2 cup of bread crumbs, 1/4 teaspoon of paprika, and 1 tablespoon of melted low-fat margarine.
- Sprinkle the bread crumb mixture evenly over the top of the casserole.
- Cover the casserole with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the topping is golden brown and the casserole is bubbly.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
17g
Fat
14g
Carbs
21g
