2 cups uncooked whole grain or high-fiber elbow macaroni
1 tbsp. butter
3 tbsp. unbleached all-purpose flour
2 cups 1% milk
2 oz. 1/3-less fat cream cheese, cut into medium chunks
1 1/2 cups (6 oz.) extra sharp cheddar cheese, finely shredded
1/2 tsp. salt
1/2 tsp. ground mustard powder
1/4 tsp. black pepper
Cook macaroni according to package directions, omitting salt and fat; drain. Meanwhile, melt butter in large saucepan over medium heat. Whisk flour into milk and add to saucepan. Cook, stirring frequently, until milk has thickened, about 8 to 10 minutes. Reduce heat to low and gradually add the cream cheese, stirring with a whisk until melted. Then, gradually add the cheddar cheese, stirring until melted. Add salt, pepper, and mustard, stirring to combine. Pour macaroni into saucepan and stir to coat with cheese sauce.
Servings: 6 main dish (~1 cup per serving) or 12 side dish (~1/2 cup per serving)
Per Main Dish Serving (6 oz. serving): 338 calories, 35 grams carbohydrate (4 grams fiber), 16 grams protein, 15 grams fat (9 grams saturated). This dish is an excellent source of calcium, and a good source of vitamin A and riboflavin (a B vitamin).
Per Side Dish Serving (3 oz. serving): 169 calories, 18 grams carbohydrate (2 grams fiber), 8 grams protein, 8 grams fat (5 grams saturated). This dish is a good source of calcium.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.