Macaroni and Cheese


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2 ¼ cups elbow macaroni
1 cup fat-free milk
¾ cup shredded reduced-fat sharp cheddar cheese
¾ cup shredded reduced-fat Monterey Jack cheese
1/3 cup shredded American cheese
1/3 cup shredded park-skim mozzarella cheese
½ teaspoon pepper
Pinch of nutmeg

Cook macaroni according to package directions; drain and return to pot. Add milk, cheddar, Monterey Jack, American cheese, mozzarella and pepper. Cook over low heat, stirring constantly, until cheeses melt, about 5 minutes.

Yields: 6 (1 cup) servings

CALORIES 299; FAT 9g (5g saturated fat); CHOLESTEROL 30mg; CARBOHYDRATE 35g; SODIUM 353mg; PROTEIN 18g; FIBER 1g


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