Low-Fat Macaroni and Cheese - 28g Carbs, 1g Fiber, 6g Sugar
Evaporated skim milk and low-fat cheeses make this a healthier
version of an old favorite.
Number of Servings: 6
Serving Size: 1 cup
3/4 cup Evaporated fat-free milk
1 cup low-fat cottage cheese
1/2 cup part-skim ricotta cheese
1/2 cup low-fat cheddar cheese
1/2 tsp nutmeg
1 pinch Fresh ground pepper and salt to taste
1 tsp Parmesan cheese
1 Tbsp dry bread crumbs
1 lb cooked elbow macaroni **Note
1. Preheat the oven to 350 degrees. Heat the milk in a saucepan
over low heat. Add the cheeses until they melt, stirring constantly.
2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce
from the heat, Add the cooked pasta to the cheese sauce and mix well.
3. Pour the mixture into a 2-quart casserole dish. Sprinkle with
Parmesan cheese and bread crumbs. Bake the casserole for
15-20 minutes until bubbly and the top is browned.
Nutrition Information per Serving:
203 Calories, 24 Calories From Fat, 3g Total Fat, 1g Saturated Fat,
14mg Cholesterol, 331mg Sodium, 28g Total Carbs, 1g Dietary Fiber,
6g Sugars, 16g Protein
Exchanges Per Serving: 2 Starch, 1 Very Lean Meat
From: More Diabetic Meals in 30 Minutes - Or Less,
published by the American Diabetes Association.
**Note: This recipe does not say what type of pasta. Using whole
wheat or whole grain would be a healthier choice. Gloria