Healthy Recipe Makeover: Macaroni and Cheese
- 1 teaspoon olive oil
- 2 tablespoons whole wheat or all-purpose flour
- 1 1/2 cups soy or low-fat (1 percent) milk
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup light sharp cheddar cheese,* shredded
- 1/2 cup fat-free ricotta cheese
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 2 cups whole-wheat elbow, penne or corkscrew pasta
- 2/3 cup Panko breadcrumbs
Preheat oven to 400 degrees F.
Heat the milk in a medium-sized saucepan over medium-high heat until it just comes to a simmer. Remove from heat and set aside.
Cook pasta for two minutes less than the package directions instruct.
Meanwhile, in a large saucepan over medium-high heat, add olive oil. Whisk in flour, whisking constantly until the mixture turns light brown. Slowly add milk while whisking until well combined. Stir sauce until it is thick enough to coat the back of a spoon, about 3 minutes. Add salt, pepper and nutmeg. Sprinkle cheeses into the sauce and stir until melted. Remove from heat and set aside.
Drain pasta, and add to cheesy sauce. Dump pasta into a casserole dish and top with breadcrumbs. Bake for 20 to 25 minutes, or until bubbling and browned on top.
*Cabot sharp light Vermont cheddar cheese is a great choice. Since you're using much less cheese in this recipe, make sure to buy sharp cheddar, as it has much more flavor than mild cheddar.
