Baked Macaroni and Cheese – serves 8 at 5 pts each
½ lb of multigrain or whole-wheat elbow macaroni (about 2 cups)
3 TBS unsalted butter
1 small onion, chopped
2 TBS all purpose flour
2 cups fat free milk
2 cups shredded fat-free cheddar cheese
1/3 cup grated Parmesan cheese
½ tsp salt
¼ tsp ground pepper
1 (14 ½ ounce) can diced tomatoes with their juice
¼ cup plain dried bread crumbs
Preheat the oven to 350*. Spray 8 (1 cup) baking dishes with nonstick spray, place on a baking sheet.
Cook the macaroni according to package directions, omitting the salt if desired.
Meanwhile, melt 2 TBS butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until slightly thickened, 3-4 minutes. Whisk in the cheddar cheese, Parmesan cheese, salt, and pepper. Cook, whisking occasionally, until the cheeses melt, about 1 minuteRemove the saucepan from the heat; stir in the macaroni and the tomatoes with their juice. Divide the mixture among the baking dishes. Melt the remaining 1 TBS butter in a small nonstick skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until they are evenly coated, about 1 minute. Sprinkle over the dishes and bake until bubbly and the tops are golden, about 25 minutes.
3 TBS unsalted butter
1 small onion, chopped
2 TBS all purpose flour
2 cups fat free milk
2 cups shredded fat-free cheddar cheese
1/3 cup grated Parmesan cheese
½ tsp salt
¼ tsp ground pepper
1 (14 ½ ounce) can diced tomatoes with their juice
¼ cup plain dried bread crumbs
Preheat the oven to 350*. Spray 8 (1 cup) baking dishes with nonstick spray, place on a baking sheet.
Cook the macaroni according to package directions, omitting the salt if desired.
Meanwhile, melt 2 TBS butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until slightly thickened, 3-4 minutes. Whisk in the cheddar cheese, Parmesan cheese, salt, and pepper. Cook, whisking occasionally, until the cheeses melt, about 1 minuteRemove the saucepan from the heat; stir in the macaroni and the tomatoes with their juice. Divide the mixture among the baking dishes. Melt the remaining 1 TBS butter in a small nonstick skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until they are evenly coated, about 1 minute. Sprinkle over the dishes and bake until bubbly and the tops are golden, about 25 minutes.
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