Macaroni and Cheese

Ellie Krieger shares her lower-fat recipe for the classic comfort food, macaroni and cheese.

Recipe Ingredients:

8 ounces (2 cups) uncooked elbow macaroni
3/4 cup milk - divided use
2/3 cup grated sharp cheddar cheese (2 ounces)
1/2 cup pureed winter squash, thawed if frozen
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard

Cooking Directions:

1. Cook the macaroni al dente according to the package directions. Drain.
2. Place 1/2 cup of milk, cheddar cheese, squash, Parmesan cheese, salt and the dry mustard a 2-quart saucepan and stir with a wooden spoon to combine. Cook for five minutes, until the mixture is hot and the cheese is melted.
3. Add the cooked macaroni and cook two minutes more.
4. Add the remainder of the milk (1/4 of a cup) and cook for another two minutes. Serve.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 300 calories, 7 grams total fat per serving.

Recipe provided courtesy of T-falUSA.com; through ARAcontent.