From “Eating for Life,” makes 6-8 servings.
Ingredients
3 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon salt
teaspoon white or black pepper
3 cups fat-free skim milk (divided use)
1-1/4 cups shredded reduced-fat cheddar cheese (divided use)
1/4 cup shredded reduced-fat Swiss cheese
1/4 shredded parmesan cheese
5 cups cooked cavatappi pasta or large elbow macaroni
Directions
Preheat oven to 350 degrees.
Melt butter in a large saucepan over medium heat. Stir in flour, mustard, salt and pepper. Gradually add 1 cup milk and stir with a whisk until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 2 cups milk and cook 5-10 minutes or until slightly thick and bubbly, stirring constantly. Remove from heat and add 3/4 cup cheddar cheese, Swiss and parmesan cheeses, stirring until cheese melts. Fold in cooked pasta.
Coat a 2-quart casserole with nonstick cooking spray. Pour pasta mixture into casserole. Top with remaining cheddar cheese. Cover and bake 30 minutes.
Stove-top method: If desired, prepare recipes as directed, reducing milk to 2-1/2 cups. Fold in cooked macaroni, as directed. Return to low heat and cook, stirring frequently, 5-10 minutes.
Per serving, based on 6: 351 calories (25 percent from fat), 10 grams total fat (6 grams saturated), 27 milligrams cholesterol, 46 grams carbohydrates, 19 grams protein, 513 milligrams sodium, 2 grams dietary fiber
