Mac and Cheese

Recipe Copyright © 2008 Jennifer Iserloh

An American classic that hits the waistline and hips pretty hard! My version softens the blow of cheese by mixing in 2% cheddar.

Serves 4

Ingredients

1 pound whole grain pasta
2 tablespoons olive oil

2 tablespoons flour

2 cup non-fat, skim milk
2 cups 2% cheddar (about 8 oz), grated

1/4 cup grated Romano cheese
1/2 teaspoon salt

½ teaspoon garlic powder
1/8 teaspoon paprika

1/8 teaspoon black pepper

2 6-ounce chicken breasts, cooked, cubed
1 cup seasoned breadcrumbs (optional)

Directions

Fill a large stockpot with water and bring to a boil. Cook the pasta according to the package instructions. Drain and set aside. Heat a large skillet with the olive oil. When the oil is hot, add the flour. Reduce the heat to medium, cook 1-2 minutes stirring constantly until mixture resembles a thick paste.

Whisk in the milk and cook 3-4 minutes until the mixture begins to thicken. Stir in both cheeses, salt, garlic powder, paprika, and pepper. Mix until cheese is smooth and melted. Stir in the macaroni and chicken. Serve immediately or top with breadcrumbs and bake at 350°F for 20 minutes uncovered.

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Other Budget Meals

With the growing cost of groceries, many families are concerned that feeding their family healthy meals can be a balancing game between choosing nutritious food and maintaining their budget. So why not cook your comfort favorites the skinny way and save on grocery bills in the process? Watch Jennifer’s Budget Meals segment on ABC’s Eyewitness News, highlighting the recipes below.

• Tacos
• Cream of Tomato
• Turkey Bolognese