Macaroni with Light Cheese Sauce
1 16-oz. pkg. elbow twists or elbow macaroni
salt
1 medium bunch broccoli cut into bite-size pieces
1 tbsp olive or salad oil
1 medium onion, chopped
1 tbsp flour
1/2 tsp chicken flavor instant bouillon
1-1/4 c. low-fat milk
1 16-oz. pkg. light pasteurized processed cheese spread, shredded
1 14-1/2 oz. can chunky pasta style Italian Stewed Tomatoes, drained
About 30 minutes before serving in saucepot prepare macaroni as label
directs. Drain. Return macaroni to saucepot and keep warm.
Meanwhile, in 3-quart saucepan over high heat in 1 inch boiling
water, heat broccoli to boiling. Reduce heat to low. Stir and simmer 4
to 5 minutes until broccoli is tender-crisp. Drain.
In same saucepan over medium-high heat, in hot olive or salad oil,
cook onion until tender and golden. Add flour, chicken bouillon and
1/4 teaspoon salt. Cook 1 minute stirring constantly. Stir in milk and
cook, stirring, until mixture boils and thickens slightly. Boil 1
minute. Stir in shredded cheese. Cook, stirring, until cheese melts.
Into macaroni in saucepot, stir cheese sauce, stewed tomatoes and
broccoli. Heat through.
Makes 6 main dish servings--about 575 calories each.
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