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Reduced Fat Macaroni And Cheese

Microwaverina's picture
Ingredients
  Elbow macaroni 1 1⁄2 Cup (24 tbs)
  Shredded reduced fat cheddar cheese 1 Cup (16 tbs)
  Tomato pasta sauce 1 Cup (16 tbs) (Basic)
  Skim milk 1⁄3 Cup (5.33 tbs)
  Paprika 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

Cook the macaroni in a large pot of boiling water until just tender, about 5 to 6 minutes.
Drain and place in a 1 1/2-quart casserole.
Add the Cheddar and toss well.
Stir in the tomato sauce, milk, paprika, and pepper.
Sprinkle with the Parmesan.
Cover with wax paper and microwave on high for 5 to 6 minutes, or until heated through and the cheese is melted.
Let stand for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Cheese

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