Sunday, September 14, 2008

Mac And Cheese With Tomatoes And Celery

Another recipe from Giant Food consumer advisor Andrea Astrachan.

Prep/Total Time: 45 minutes
Yield: 6 servings

1 cup uncooked elbow macaroni
8 oz reduced-fat colby or cheddar cheese shredded
1 tbsp butter
1 1/4 cups low-fat milk
2 stalks celery, chopped
1 medium tomato, diced
1/2 small onion
1 tbsp flour

Cook macaroni according to package directions and drain. Put in a bowl with tomato and celery. In a medium saucepan, saute diced onion in butter until translucent. Stir in flour and black pepper. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni mixture to cheese sauce and coat evenly. Transfer to a 9-inch pie plate. Bake at 350 for 25-30 minutes or until bubbly. Cool for about ten minutes before serving.

Tips and Tricks
Use whatever pasta you have on hand. Try different types of cheeses for different flavors. I omitted the celery.
Make It Healthier
Use trans-fat free spread or unsalted butter.
How Kids Can Help
Kids can shred the cheese or add ingredients to the pan.

Nutrition Facts
One serving equals 182 calories, 6 g total fat, 4 g sat fat, 10 mg cholesterol, 285 mg sodium, 19g carbs, 14g protein

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