Low Fat Macaroni And Cheese
|Uncooked elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped (Approx 1/4 Cup)|
|Freshly ground pepper||1⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Onion powder||1⁄2 Teaspoon|
|Low fat cheese||8 Ounce, cut into 1/2 inch cubes (3 Different Kinds For Good Flavor Recommended)|
|Bread crumbs||1 Cup (16 tbs), seasoned to taste|
Set oven to 375Â°F.
Prepare macaroni as per package instructions.
Cook and stir olive oil, onion, salt, pepper and onion powder.
Cook until onion is soft, but not brown.
Add flour and mix to a paste.
Remove from heat and stir in some of the milk; return to heat and stir until smooth.
Repeat this until all the milk is added and the sauce is smooth and bubbles begin to form.
Remove from heat and stir in the cheese.
Stir until all the cheese is melted.
Stir macaroni into sauce and turn out into a sprayed 1 1/2 quart casserole.
Add bread crumb topping and dot with small nuggets of low fat margarine.
Bake for 30 minutes or until crisp and golden brown on top.