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)
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