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Low Fat Macaroni And Cheese Recipe
|Uncooked elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped (Approx 1/4 Cup)|
|Freshly ground pepper||1⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Low fat cheese||8 Ounce, cut into 1/2 inch cubes (3 Different Kinds For Good Flavor Recommended)|
|Bread crumbs||1 Cup (16 tbs), seasoned to taste|
Serving size: Complete recipe
Calories 2158 Calories from Fat 890
% Daily Value*
Total Fat 100 g153.2%
Saturated Fat 33.2 g166%
Trans Fat 0 g
Cholesterol 151 mg
Sodium 1886.7 mg78.6%
Total Carbohydrates 214 g71.3%
Dietary Fiber 10.4 g41.7%
Sugars 42.7 g
Protein 99 g198%
Vitamin A 27.6% Vitamin C 23%
Calcium 181.5% Iron 45.4%
*Based on a 2000 Calorie diet
Prepare macaroni as per package instructions.
Cook and stir olive oil, onion, salt, pepper and onion powder.
Cook until onion is soft, but not brown.
Add flour and mix to a paste.
Remove from heat and stir in some of the milk; return to heat and stir until smooth.
Repeat this until all the milk is added and the sauce is smooth and bubbles begin to form.
Remove from heat and stir in the cheese.
Stir until all the cheese is melted.
Stir macaroni into sauce and turn out into a sprayed 1 1/2 quart casserole.
Add bread crumb topping and dot with small nuggets of low fat margarine.
Bake for 30 minutes or until crisp and golden brown on top.