1 cup (4 ounces) uncooked elbow, small shell, or ziti
2 tablespoons margarine
2 tablespoons finely chopped shallots or onion
1 tablespoon all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 teaspoon paprika, preferably hot Hungarian
2 tablespoons grated Parmesan or Asiago cheese
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. Saute the shallots until tender, about three minutes. Add the flour; cook and stir one minute. Add the milk; cook until the sauce thickens, about four 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 margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.
Boil four to five-inches from the heat source until the top is lightly browned, about two minutes.
Recipe makes four servings (3-cups).
Nutrition Information per Serving:
Saturated Fat 1g
Diabetic Exchange: 2 Starch, 1 Lean Meat, 1 Fat nter content body copy here