Macaroni and Two-Cheese Casserole
 
 
1 cup  (4 ounces) uncooked elbow, small shell, or ziti
2 Tbsp  margarine
2 Tbsp  finely chopped shallots or onion
1 Tbsp  all-purpose flour
1 cup  fat-free milk
3/4 cup  (3 ounces) shredded reduced-fat sharp cheddar cheese
1 slice  whole wheat bread, crumbled into soft crumbs
1/4 tsp  paprika, preferably hot hungarian
2 Tbsp  grated parmesan or asiago cheese
 
cook the macaroni according to the package directions, omitting salt; 
drain well. while the macaroni is cooking, melt 1-tablespoon of the 
margarine in a medium saucepan over medium heat. saute the shallots until 
tender, about three minutes. add the flour; cook and stir one minute. add 
the milk; cook until the sauce thickens, about four minutes, stirring 
often. stir in the cheddar cheese until melted. add the cooked macaroni 
and mix well. prepare a gratin dish or shallow ovenproof baking dish with 
nonstick pan spray. transfer the macaroni and cheese to the dish. 
preheat the broiler. melt the remaining margarine; combine it with the 
bread crumbs and parmesan cheese. sprinkle over the macaroni. boil four 
to five-inches from the heat source until the top is lightly browned, 
about two minutes. recipe makes four servings (3-cups). 
 
nutrition information per serving: calories 270 fat 10g 
saturated fat 1g cholesterol 14mg carbohydrates 28g 
protein 14g sodium 303mg fiber 2g 
sugars: 4g diabetic exchange: 2 starch, 1 lean meat, 1 fat 
 
 
 
 
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-- 
(ID: 4878) Mirror: rec.food.recipes: Wed, Nov 17, 2004


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