Asiago Mac and Cheese

Health Monitor Staff
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Makes 5 (1¼ cup) servings

Crumb topping
2 tsp olive oil
¼ cup unseasoned panko bread crumbs

1½ cups uncooked whole-grain elbow macaroni
5 cups cauliflower florets
2 tsp olive oil
2 cups fat-free (skim) milk
⅓ cup all-purpose flour
¾ cup shredded Asiago cheese
¼ tsp salt
⅛ tsp ground nutmeg
⅛ tsp pepper
1 (4-oz.) jar diced pimentos, drained
2 Tbsp julienne-cut fresh basil leaves 

In an 8-inch skillet, heat oil over medium heat. Add bread crumbs. Cook 2-3 minutes, stirring constantly, until golden brown; set aside.

In a 5-quart Dutch oven, cook macaroni as directed on package. Add the cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.

Meanwhile, in a 1½-quart saucepan, heat oil over medium heat. In bowl, beat together milk and flour, until smooth. Stir mixture into oil in saucepan. Cook, stirring, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper until cheese melts; stir in pimentos and 1 Tbsp basil.

Stir cheese mixture into macaroni until well combined. For each serving, sprinkle macaroni with 1 Tbsp crumb topping and 1 tsp basil.

Nutrition facts (per serving): calories 400, fat 15 g (sat. fat 5 g), cholesterol 20 mg, protein 17 g, carbohydrates 49 g, fiber 6 g, sodium 770 mg, sugars 9 g

Recipe used with permission from Betty Crocker Diabetes Cookbook (Houghton Mifflin Harcourt) 2012.

April 2013