MACARONI AND TWO-CHEESE CASSEROLE
Source of Recipe
The New Family Cookbook for People with Diabetes
Recipe Introduction
DAILY DIABETIC RECIPE -- September 14, 2002 - DailyDiabeticRecipe.com
==========Serves: 4 (Makes 3 cups)==========Nutritional Information Per Serving: (3/4 cup)
Calories: 270, Fat: 10g, Cholesterol: 14mg, Sodium: 303mg,
Carbohydrate: 28g, Dietary Fiber: 2g, Sugars: 4g, Protein: 14g
Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Fat
List of Ingredients
- 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
Recipe
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.
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