Not too shabby for a low calorie mac. The recipe made way too many bread crumbs (I used pre-made ones). Next time I would cut the crumbs/butter mixture in half. Served with Classic Meatloaf.
1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low-fat milk
2 tbsps all-purpose flour
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 (1 1/2-oz) slice white bread
1 tbsp butter, melted
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.
Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.
Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.
Yield: 4 servings (serving size: 3/4 cup)
Calories: 334 (30% from fat)
Fat: 11g (sat 6.5g,mono 2.8g,poly 0.8g)