Winter, spring, summer or fall, kids love macaroni and cheese.
Here’s a light, low-fat version that, when paired with a fresh salad, is perfect any time of year. And its secret ingredient — nutmeg — will make it a hit with the whole family!
Kid-friendly, low-fat macaroni and cheese
Makes eight servings.
2 cups (16 ounces) uncooked elbow macaroni (or whole wheat pasta)
3 tablespoons all-purpose flour
2 cups skim milk
1 tablespoon light butter (stick or tub)
8 ounces reduced-fat shredded cheese
3 ounces Velveeta Light cheese, cut into thin strips
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 tablespoons seasoned breadcrumbs
Preheat oven to 400 degree F.
Boil macaroni until tender but firm.
While pasta cooks, in a small bowl whisk together flour and ½ cup milk.
In a large sauce pan, pour remaining 1 ½ cups milk and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring until thick. Reduce heat slightly and add butter, cheeses, nutmeg and pepper. Cook until smooth, about 5 minutes.
Drain macaroni well, then combine with cheese mixture, stirring thoroughly.
Pour into a 13” x 9” baking dish. Sprinkle breadcrumbs lightly and evenly on top and bake 30 to 35 minutes.
Nutrition information: 145 calories per ½ cup serving