My grandkids really like this rich, buttery macaroni and cheese, but it’s still light enough for any adults on diets to enjoy.
—FLO BURTNETT GAGE, OK
PREP: 25 MIN. • BAKE: 25 MIN. • MAKES: 5 SERVINGS
3 cups uncooked ziti or small tube pasta
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
2 tablespoons grated Parmesan cheese
TOPPING
3 tablespoons dry bread crumbs
1 1/2 teaspoons butter, melted
1/4 cup shredded reduced-fat cheddar cheese
3 tablespoons grated Parmesan cheese
1. Cook ziti according to package directions. Meanwhile, in a large nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
2. Drain ziti; add to sauce and stir to coat. Transfer to a shallow 1 1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes.
3. In a small bowl, combine bread crumbs and butter; stir in cheeses. Sprinkle over ziti. Bake, uncovered, for 5-10 minutes or until heated through and topping is lightly browned.
PER SERVING 340 cal., 11 g fat (7 g sat. fat), 31 mg chol., 590 mg sodium, 44 g carb., 2 g fiber, 18 g pro. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.