Makeover Creamy Mac & Cheese
Macaroni and cheese just may be the king of comfort foods. This sensational version is bubbling with creamy goodness—but is lighter on calories. —April Taylor, Holcomb, KS Prep: 30 min. • Bake: 25 min. Makes: 10 servings
1 package (16 oz.) elbow macaroni
1/3 cup all-purpose flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
2 cups fat-free half-and-half 2 Tbsp. butter 2 cups fat-free milk 3 cups shredded reduced-fat sharp cheddar cheese OPTIONAL TOPPING
2 Tbsp. butter
1 medium onion, chopped 3 cups soft bread crumbs
1/2 cup shredded reduced-fat cheddar cheese
Optional garnish: sliced cherry tomatoes and minced chives
1. Preheat the oven to 350°. Cook the macaroni according to package directions; drain.
2. Meanwhile, in a small bowl, whisk flour, seasonings and half-and-half until smooth. In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring mixture to a gentle boil, stirring constantly; remove from heat. Add cheese; stir until melted. Stir in pasta. Transfer to a 13x9-in. baking dish coated with cooking spray.
3. For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread crumbs; cook and stir 2 minutes longer. Sprinkle over macaroni mixture; top with cheese.
4. Bake, uncovered, until heated through, 25-30 minutes. Garnish if desired.
1 cup: 343 cal., 11g fat (6g sat. fat), 31mg chol., 354mg sod., 45g carb.
(8g sugars, 2g fiber), 18g pro.