Ingredients

* Refrigerated butter-flavored cooking spray
* 6 ounces whole wheat medium shells, elbow macaroni, or other small pasta
* ½ teaspoon cornstarch
* ¾ cup evaporated skim milk
* 6 ounces low-fat sharp Cheddar cheese, grated (about 1¼ cups)
* 2 to 3 teaspoons Dijon mustard
* Freshly ground white pepper
* 2 medium tomatoes, seeded and diced

Cooking Process

1. Coat an 8 x 8 baking dish with cooking spray and set aside. Cook the pasta according to package directions, drain, and set aside.
2. Preheat the broiler.
3. In a saucepan, stir the cornstarch into 1 tablespoon of the evaporated milk, then whisk in the remaining milk. Add the cheese, mustard to taste, and pepper. Bring to a simmer and stir until the sauce thickens a bit and the cheese is completely melted. Stir in the cooked pasta and spoon into the prepared baking dish. Sprinkle with the diced tomatoes and place under the broiler for 2 to 3 minutes, until the top browns. Remove from the oven and allow to cool for 5 minutes before serving.

Dietitian’s Note:

Our mac and cheese, packed with dietary fiber and anti-oxidant-rich carotenoids, is a sure winner over traditional macaroni and cheese, which has 25 percent more calories and double the fat!

Makes 4 servings

Per serving: 290 calories (19% calories from fat), 7 g total fat (4 g saturated fat), 20 g protein, 42 g carbohydrate, 6 g dietary fiber, 20 mg cholesterol, 330 mg sodium, 387 mg potassium

Copyright by Travel-Eat-Sleep
Recipe for Mac & Cheese