1/2 Tbsp butter
2 Tbsp all-purpose flour
1 cup 1% low-fat milk
1 1/2 cup reduced-fat extra sharp Cheddar cheese
1/4 cup fresh grated Parmesan cheese
4 cups cooked whole wheat macaroni or penne
1/4 cup bread crumbs (preferably panko)
1. Preheat the oven to 400° F.
2. Melt the butter in a large saucepan over medium heat and add the flour, cooking and stirring until it's fully incorporated and lightly golden. Add the milk slowly, whisking constantly to work out any lumps that may form.
3. Cook for 3 to 5 minutes, until the mixture thickens slightly. Stir in the Cheddar and Parmesan, and cook until fully melted.
4. Toss the sauce with the pasta, place in a large baking dish, and top with the bread crumbs. Bake for 30 minutes, until the bread crumbs are toasted and a crust has formed on top.
Makes: 4 Servings
Per serving: 340 calories, 9 g fat, 412 mg sodium
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