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Macaroni & Two-Cheese Casserole

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail

WW Points
Exchanges
Serves: 4 (Makes 3 cups)

- 1 cup (4 ounces) uncooked elbow, small shell, or ziti
- 2 tablespoons margarine
- 2 tablespoons finely chopped shallots or onion
- 1 tablespoon 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 teaspoon paprika, preferably hot Hungarian
- 2 tablespoons 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 3 minutes. Add the flour; cook and stir 1 minute. Add the milk; cook until the sauce thickens, about 4 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 4 to 5 inches from the heat source until the top is lightly browned, about 2 minutes.

One 3/4-cup serving equals: Calories: 270, Fat: 10g, Cholesterol: 14mg, Sodium: 303mg, Carbohydrate: 28g, Dietary Fiber: 2g, Protein: 14g ++++ Exchanges: 2 Starch, 1 Lean Meat, 1 Fat ++++ WW Points:6