Thursday, January 6, 2011

Macaroni and Pimiento Cheese

This is a marvel - a rich, creamy cheese sauce that is made from low-fat milk. No butter, no cream, and it is so very good.

1/2 (16-oz.) package penne pasta
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1 cup (4 oz.) shredded sharp Cheddar cheese
1 (4-oz.) jar diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch of paprika


1. Prepare pasta according to package directions.

2. Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.

3. Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3 to 5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.

Easy Skillet Green Chile Mac 'n' Cheese: Substitute 1 cup (4 oz.) shredded Monterey Jack cheese for Cheddar cheese and 1 (4-oz.) can chopped green chiles, undrained, for diced pimiento. Proceed with recipe as directed.

Per serving: Calories 251; Fat 7.3g (sat 4.6g, mono 0.2g, poly 0.1g); Protein 11.6g; Carb 34.1g; Fiber 1.5g; Chol 22mg; Iron 1.7mg; Sodium 491mg; Calc 229mg

Easy Skillet Whole Grain Mac 'n' Cheese: Substitute 1/2 (13.5-oz.) package whole grain penne pasta for regular. Proceed with recipe as directed.

Per serving: Calories 215; Fat 7.9g (sat 4.4g, mono 0.2g, poly 0.9g); Protein 11.1g; Carb 29.8g; Fiber 3.8g; Chol 22.4mg; Iron 1.5mg; Sodium 444mg; Calc 222mg

Recipe from Southern Living

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