SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 537.7
  • Total Fat: 23.4 g
  • Cholesterol: 45.5 mg
  • Sodium: 544.3 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 24.7 g

View full nutritional breakdown of Lighter Mac and Cheese calories by ingredient
Report Inappropriate Recipe

Lighter Mac and Cheese

Submitted by: MARTAP

Introduction

my favorite Martha Stewart mac and cheese made lighter. my favorite Martha Stewart mac and cheese made lighter.
Number of Servings: 8

Ingredients

    6 small vine ripened tomatoes, (3-inch), cut into 24 1/4 " slices
    3 tablespoons evoo
    1.5 teaspoons fresh thyme leaves
    coarse salt and pepper
    5 slices thin wheat bread
    2 tbsp unsalted butter
    1 pound barilla plus macaroni or rotini
    2 cups fat free chicken stock
    5 tbsp all purpose flour
    pinch of nutmeg
    pinch of cayenne pepper
    2 cups low fat milk
    8 ounces sharp cheddar cheese - grated
    1 ounce parmesan cheese - grated

Directions

Makes 8 servings (4.5" by 1.24" ramekin = serving)

1. preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tbsp oil; sprinkle each with 1/2 tsp thyme, and season with salt and pepper. Bake until tomatoes have softened (about 20 minutes). Leave oven on.

2. Process bread in a food processor until coarse crumbs form. Melt 1 tbsp butter with remaining tbsp oil in a medium skillet over medium heat. Add breadcrumbs, toss to coat. Season with salt and pepper; set aside.

3. Bring a large pot of water to boil over high heat. Add 1 tbsp salt and the pasta. cook pasta until almost al dente - about 5 minutes. Drain and run under cold water to stop cooking. Transfer to a large bowl and set aside.

4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tbsp butter in a medium sacepan over medium heat. stir in nutmeg, cayenne, remaining 1/2 tsp of thyme, and 1 tsp of salt. Add milk and remaining 1/5 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.

5. Put eight 4.5 by 1.25 inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprnikle with breadcrumbs. Bake until bubbling and golden brown, about 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user MARTAP.






Great Stories from around the Web


Rate This Recipe