Mac and Cheese

Recipe by: Joe Piscatella | from The Road to a Healthy Heart Runs through the Kitchen

Cookstr

Course: Main Course, Side Dish

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

With just a few modifications, even your favorite comfort foods can fit into a life long heart-healthy eating plan.

Yield: 10 servings

INGREDIENTS

1 pound large elbow macaroni
¼ cup all purpose flour
2½ cups nonfat milk
1 tablespoon margarine
¼ teaspoon paprika
1 teaspoon dry mustard
½ teaspoon hot sauce
1 teaspoon salt
¼ teaspoon pepper
1 pound reduced-fat cheddar cheese, shredded
1 large ripe tomato, sliced
3 tablespoons freshly grated Parmesan cheese

Directions

Cook macaroni according to package directions. Drain and set aside. In a screw-top jar, combine flour with ½ cup of the nonfat milk to form a smooth paste. Set aside.

In a saucepan over medium heat, melt margarine; add remaining milk, paprika, mustard, hot sauce, salt and pepper, stirring constantly. When milk is hot, gradually stir in reserved flour mixture. Cook, stirring constantly, until slightly thickened and bubbly. Add cheddar cheese; stir until melted. Stir macaroni into cheese sauce. Transfer to a 2-quart casserole. Arrange tomato slices over top, pushing edges of each slice into macaroni. Bake, uncovered, at 350°F for 45 minutes. Sprinkle with Parmesan and serve.