A lighter take on a favorite comfort food, this macaroni and cheese recipe is made healthier by using skim milk and fat-free Cheddar cheese.
- 8 ounces whole wheat penne
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 cups fat-free milk
- 2 1/3 cups shredded fat-free Cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Preheat oven to 350 degrees.
Cook penne according to package directions, omitting salt if desired. Drain in colander, then rinse under cold running water; drain.
Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly, 2 minutes. Gradually add milk, whisking until smooth. Increase heat to medium-high and bring to boil; boil 1 minute.
Remove saucepan from heat; add 2 cups of Cheddar, the salt, and pepper, stirring until cheese is melted. Stir in pasta. Pour into shallow 2-quart baking dish or 6 individual baking dishes; sprinkle with remaining 1/3 cup cheese. Bake until lightly browned and bubbly, about 25 minutes for a 2-quart baking dish and about 15 minutes for individual baking dishes. Let stand 5 minutes before serving.