So tonight I made Low Fat Chipotle Mac n' Cheese. It actually turned out really good wish I would have taken some pictures for you. Here is the recipe..
Ingredients
- 1 (1-ounce) slice white bread
- 1/3 cup all-purpose flour
- 4 cups fat-free milk
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 2 drained canned chipotle chiles in adobo sauce, seeded and chopped
- 8 cups hot cooked cavatappi (about 5 cups uncooked pasta)
- Cooking spray
Preparation
Preheat oven to 375°.
Place bread in a food processor, pulse until coarse crumbs form to measure 1/2 cup; set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a large saucepan. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat, and simmer mixture for 2 minutes or until thick. Remove from heat; stir in 2 tablespoons Parmesan and the next 5 ingredients (2 tablespoons Parmesan through chipotle chiles), stirring until cheese melts. Combine cheese sauce and pasta in a bowl.
Spoon the mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 2 tablespoons remaining Parmesan and breadcrumbs; sprinkle over pasta mixture. Cover and bake at 375° for 10 minutes. Uncover and bake for an additional 10 minutes or until mixture is bubbly.
Note: To make ahead, assemble casserole as directed, but stop before adding breadcrumb topping. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; sprinkle with breadcrumb topping, and bake as directed.
Nutritional Information
- PointsPlus= 8
- Calories: 328
- Fat:7.3g (sat 3.8g,mono 2g,poly 0.6g)
- Protein:17.7g
- Carbohydrate:46g
- Fiber:1.8g
- Cholesterol:20mg
- Iron:2.4mg
- Sodium:638mg
- Calcium: 415mg
