1 cup(s) pasta, elbow macaroni
2 tablespoon margarine
2 shallot(s), chopped
1 tablespoon flour, all-purpose
1 cup(s) milk, fat-free
3/4 cup(s) cheese, cheddar, reduced-fat, shredded
1 slice(s) bread, whole-wheat, crumbled into soft crumbs
1/4 teaspoon paprika
2 tablespoon cheese, Parmesan
Cook the macaroni according to the package directions, omitting salt; drain well.
While the macaroni is cooking, melt 1 tablespoon of the margarine in a medium saucepan over medium heat. Sauté the shallots until tender, about 3 minutes. Add the flour; cook and stir 1 minute. Add the milk; cook until the sauce thickens, about 4 minutes, stirring often.
Stir in the cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.
Melt the remaining; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.
Broil 4 to 5 inches from the heat source until the top is lightly browned, about 2 minutes.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Starch: 2
- Lean Meat
- Carb Choices