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Light Baked Macaroni and Cheese

Source of Recipe

unknown


Recipe Introduction

Using all "light" dairy products brings the fat content from 20g to 10g and the cholesterol from 64 mg to 25 mg. Quite the savings!

List of Ingredients

2 tablespoons cornstarch
1/2 teaspoon dry mustard
dash pepper
2 tablespoons light margarine
2 1/2 cups skim milk
8 ounces Velveeta Light
1 3/4 cups elbow macaroni -- uncooked
14 ounces canned diced tomatoes
2 tablespoons bread crumbs
paprika


Recipe

Preheat oven to 375º. Cook elbows for 6 minutes, drain and set aside. Combine cornstarch, dry mustard, pepper, butter and milk. Stirring constantly bring to a boil, boil 1 minute. Stir in cheese until melted; add macaroni and tomatoes. Turn into 2 qt. casserole sprayed with cooking spray. Sprinkle with bread crumbs and paprika.

Bake uncovered for 25 minutes.

Serves: 6

Per Serving: 275 Calories; 10g Fat (31.7% calories from fat); 18g Protein; 29g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 1135mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.