Low Fat Cheddar Baked Macaroni and Cheese
Cheddar cheese is an excellent choice that is always found in the best macaroni and cheese recipes. This wonderful recipe takes that popular concept and makes it a bit healthier for those of us trying to eat better. Enjoy!
Cooking Time40 min
Ingredients
- 1 tablespoon butter substitute
- 1 tablespoon all-purpose unbleached flour
- 3 cups fat free milk
- 1 teaspoon salt
- Dash of ground white pepper
- Dash of cayenne pepper
- 2 cups shredded reduced fat Cheddar cheese
- 1/2 pound elbow macaroni, cooked and drained
- 1/2 cup canned tomatoes, drained and chopped
- 1 teaspoon sugar substitute
Instructions
- Preheat oven to 350 degrees F.
- Grease a 1 1/2 quart baking dish with fat free cooking spray.
- Melt the butter substitute in a saucepan over medium-low heat.
- Whisk in the unbleached flour, then add the fat free milk, salt, and both peppers.
- Stir almost constantly until the mixture thickens and is smooth for about 8 to 10 minutes.
- Add the low fat cheese and cook, stirring, until it melts.
- Remove from the heat. In a mixing bowl, combine the macaroni and the sauce.Stir in the tomatoes and sugar.
- Transfer the macaroni mixture to the greased baking dish.
- Bake until the surface browns, 30 to 40 minutes.
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JessiCAN
May 23, 2011
@selmam 9245911: Thanks for catching this! Yes, the macaroni is cooked prior to being used in the recipe. We have updated the ingredients list accordingly. Hope this helps! -- Editors of FaveHealthyRecipes
selmam 9245911
May 20, 2011
Is the elbow macaroni cooked prior to being added to all the other ingredients? The recipe does not state whether it should be cooked or uncooked. I am eager to try the recipe.
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