Mom's Baked Macaroni and Cheese

It's a menu mainstay, from the hills of West Virginia to the chilliest reaches of northern Alaska, and mothers all over the country just love to see the smiling faces of their husbands and kids when they carry a bubbling casserole crusty with cheese with cheese to the table! I've discovered that stirring in more then one kind of cheese can make all the difference in flavor, but because I'm using the best low-fat and fat-free cheeses on the market, all those you love can dig in without worrying about sacrificing health for taste (or vise versa!).
Serves 6

1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/3 cup skim milk
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
1 teaspoon yellow mustard
1 teaspoon dried onion flakes
1/8 teaspoon black pepper
1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
2 1/2 cups hot cooked elbow macaroni, rinsed and drained
3 tablespoons (3/4 ounce) dried fine bread crumbs

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, combine mushroom soup, skim milk, Parmesan cheese, mustard, onion flakes, and black pepper. Stir in Cheddar cheese. Cook over medium heat for 5 minutes or until cheese melts, stirring occasionally. Add macaroni. Mix well to combine. Spread mixture into prepared baking dish. Evenly sprinkle bread crumbs over top. Lightly spray crumbs with butter-flavored cooking spray. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

HINT: 1 2/3 cups uncooked elbow macaroni usually cooks to about 2 1/2 cups.

Each serving equals:
HE: 1 1/2 Protein, 1 Bread, 1/4 Slider, 13 Optional Calories
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218 Calories, 6gm Fat, 14gm Protein, 27gm Carbohydrate,
398mg Sodium, 317mg Calcium, 1gm Fiber
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DIABETIC: 1 1/2 Starch/Carbohydrate, 1 Meat

"Cooking Healthy Across America, pg. 330"

2 comments :

  1. This is an excellent recipe. I'd give it 5 stars. One change I make is to reduce the cheddar cheese by 1 - 2 ounces and replace that with Asiago Cheese. It really gives it a punch.

    Ann

    ReplyDelete
  2. Thanks Ann, I bet Asiago would make a huge flavor upping change! Thanks!

    ReplyDelete