Low-Fat Macaroni & Cheese
A recipe from the Sneaky Kitchen
16 oz. package of small elbow macaroni
1 tsp olive oil
1 large garlic clove, crushed and chopped
1/2 to 1 tsp salsa seasoning or Mrs. Dash extra spicy

2 Tbsp. olive oil
1 large onion, quartered and sliced
1 red & 1 green bell pepper, in med. chunks or slices
1 lg. garlic clove, minced
1 med. to lg. ripe tomato
1/2 cup dry white wine or water
3 1/2 cups skim or low fat milk
16 oz fat free shredded cheddar cheese
1/4 cup cheese soup and sauce base OR
        4 slices fat free cheese + 1 Tbsp cornstarch or 2 Tbsp flour
1/2 cup salad olives, coarsely chopped
1 Tbsp capers, drained (optional)
black pepper to taste (optional)

Put lg pot of water on high heat; add tsp. olive oil, crushed garlic & spice.  Add pasta when water boils; stir once or twice as water returns to a boil.

While water heats, place olive oil in non-stick pan over medium-high heat. Add onions & bell peppers. Sauté, stirring frequently until onions are soft. Add garlic & sauté briefly, then chopped tomatoes; stir & sauté another 2 or 3 min. Add wine (or water), bring to a boil; cover. Lower heat to simmer until macaroni is done. Drain macaroni well when slightly al dente, return to pan. Add veggie mixture & leave on as low a heat as possible.

Warm milk. Place cheese, 1 cup milk & cheese base (or cornstarch or flour) in blender or food processor. Process, adding milk as needed until smooth & pourable. Add to pasta with rest of milk, olives, capers & black pepper. Bring to a boil, stirring frequently, until sauce thickens & macaroni is coated.

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