Whole Wheat Mac N Cheese
|Uncooked whole wheat elbow macaroni||1 Cup (16 tbs)|
|Carrot||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Tablespoon, finley chopped|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dried tarragon leaves||1⁄8 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Shredded pasteurized process american cheese||1 Cup (16 tbs)|
Prepare macaroni as directed on package.
Rinse with warm water.
In 1 1/2-quart casserole, combine carrot, onion and margarine.
Microwave at High for 2 to 3 minutes, or until carrot is tender-crisp.
Stir in flour, tarragon and pepper.
Blend in buttermilk.
Stir in peas.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 6 to 8 1/2 minutes, or until sauce thickens and bubbles, stirring 2 or 3 times.
Add macaroni and American cheese.
Microwave at 70% (Medium High) for 2 to 3 minutes longer, or until hot, stirring once.