Low-Fat Macaroni and Cheese by the Editors of Easy Home Cooking Magazine Yield: Makes 4 servings
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 1/2 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) 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
