Reduced Fat Macaroni And Cheese
|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)|
|Ground black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
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.