Low Fat Macaroni and Cheese

Submitted by healthy cooking mom

"Homemade macaroni and cheese without the guilt!"

 

• Ready In: 55mins
• Ingredients: 14
• Yields: 1 cup
• Serves: 8

ingredients

• 1 1⁄2 tablespoons reduced fat margarine
• 2 tablespoons flour
• 2 cups 1% low-fat milk
• 2⁄3 cup 2% low-fat milk
• 1 teaspoon dry mustard
• 1⁄2 cup part-skim mozzarella cheese, shredded
• 1⁄4 cup parmesan cheese, grated
• 1 cup reduced-fat sharp cheddar cheese, shredded
• 4 ounces Velveeta reduced fat cheese product, cubed
• 6 cups cooked elbow macaroni
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• cooking spray
• 1⁄2 cup Special K cereal, crushed

directions

1. Preheat oven 350°F.
2. Melt butter in a large saucepan. Add flour and dry mustard. (Roux will be very thick) Gradually add milk, stirring with a whisk while you slowly pour. Whisk until sauce is smooth. Bring sauce to a boil, reduce heat to medium low. Cook sauce for 10-15 minutes or until sauce begins to thicken slightly. Remove from heat.
3. Add cheeses, stirring well until well blended. Stir in cooked macaroni.
4. Spoon mixture onto a baking sheet coated with cooking spray. Sprinkle crushed cereal on top.
5. Bake for 30 minutes or until bubbly.