Monday, September 24, 2012

Lower Fat Creamy Vegetable Macaroni & Cheese


Ingredients:

8 ounces dried elbow macaroni or desired-shape pasta (2 cups)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon ground black pepper

1 1/2 cups fat-free milk

1-12 ounce package sliced reduced-fat process American cheese product, torn

14-16 oz bag of your favorite frozen mixed vegetables

Directions:

Cook frozen vegetables and drain liquid. Set aside.

Cook macaroni according to package directions; drain.

Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. 

Add milk all at once. Cook and stir until slightly thickened and bubbly. 

Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. 

Add mixed vegetables to macaroni and cheese and cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving. Makes 4 servings.

Recipe shared from: www.bhg.com