Macaroni and Cheese

Low fat, low salt, high-fiber recipe

Serves 8

• 1 pound whole wheat macaroni (high fiber)
• 1 quart milk
• 1 tablespoon cornstarch
• 1/4 cup water
• 1-½ pounds of low fat, shredded sharp cheddar cheese
• ½ teaspoon dry mustard

Cook the pasta to an al dente state. Drain and hold.

Heat the milk in a double boiler. Mix the cornstarch with cold water and whisk this into the milk. Cook until slightly thick. Add cheese and mustard. Remove from heat and add noodles. Transfer to casserole and bake at 350 degrees for 15 to 20 minutes until brown and bubbly. Should be served with vegetables and a salad.

Serving size = 1 cup

Per serving (excluding unknown items): 296 Calories; 7g Fat; 4g Saturated Fat; 16g Protein; 34g Carbohydrate; 34mg Cholesterol; 720mg Sodium; 6g Dietary Fiber; 30 percent Calcium.