Friday, January 15, 2010

Macaroni and Cheese

This recipe was redux’d by Rapunzel at In Pursuit of My Inner Pin-up.  She is doing a project on her blog to redux many older recipes from her cookbook collection.  She has agreed to let me post some of her recipes on my site. Since I am learning how to cook, this is working well for me.  It shows me ways to change recipes to fit a healthier lifestlye.

Macaroni and Cheese

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1 1/2 cups elbow macaroni
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
dash pepper
1/4 cup minced onion — optional
2 cups processed American cheese — shredded

Cook macaroni in boiling, salted water till tender; drain.

Melt butter; blend in flour. Add milk. Cook and stir until thick. Add salt, pepper, onion and cheese; stir until cheese is melted.

Mix sauce with macaroni. Turn into a 1-1/2 quart casserole. If you like, sprinkle tomato slices with salt; arrange on top, pushing edge of each slice into macaroni. Bake in moderate oven (350°) about 45 minutes, or till bubbly and browned.

Makes 6 to 8 servings.

Macaroni and Cheese Redux

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1 1/2 cups whole wheat elbow macaroni
3 tablespoons smart Balance Spread
3 tablespoons all-purpose flour
2 cups skim milk
1/2 teaspoon salt
dash pepper
1/4 cup minced onion — optional
2 cups lowfat cheddar cheese — shredded
1 medium tomato — sliced

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Per Serving (excluding unknown items): 174 Calories; 4g Fat (21.7% calories from fat); 15g Protein; 20g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 458mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat. Approximately 3 WW POINTS