Stovetop Macaroni and Cheese

My chicklets love mac-and-cheese, so it is a must in our house.  Of course, I would now substitute whole grain pasta for the regular stuff in this recipe.  That would likely change the nutritional info at the bottom slightly (in the best possible way, no doubt).

STOVETOP MACARONI AND CHEESE

2-1/4 c. elbow macaroni
1 c. fat-free milk
3/4 c. shredded reduced-fat sharp cheddar cheese
3/4 c. shredded reduced-fat Monterey Jack cheese
1/3 c. shredded American cheese
1/3 c. shredded part-skim mozzarella cheese
1/2 tsp. ground white pepper

1. Cook the macaroni according to the package directions; drain and return to the pot.

2. Add the milk, cheddar, Monterey Jack, American cheese, mozzarella, and pepper.  Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.  Serve sprinkled with nutmeg and a side of minted, steamed green beans.

Here’s the dirt on this recipe:
6 servings (about 1 cup)

299 calories
9 g. fat (5 g. saturated fat, 0 g. Trans fat)
30 mg. cholesterol
353 mg. sodium
35 g. carbs
1 g. fiber
18 g. protein
402 mg. calcium

-Erica

2 responses to “Stovetop Macaroni and Cheese

  1. I’ve been looking for a good ooey-gooey macaroni and cheese recipe! This sounds so good. I will be trying this very soon!! Thanks for posting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s