LernerCohen Healthcare
Recipe of the Week
May 15th – May 19th, 2006

Healthful Macaroni and Cheese

Serves 4; 1 cup per serving
6 cups water
One 9- or 10-ounce package frozen no-salt added vegetables
One 7 ¼ ounce package macaroni and cheese dinner mix
¼ cup skim milk
¼ cup nonfat or low-fat sour cream
¼ teaspoon dried Italian seasoning (optional)
¼ teaspoon black pepper (optional)
½ cup shredded low-fat cheddar cheeseIn a large saucepan, bring water to a boil over high heat. Add vegetables and macaroni, reserving the cheese sauce mix. Return to a boil. Reduce heat, cover, and simmer 7 to 10 minutes, or until vegetables are tender-crisp and macaroni is tender. Drain.
Return macaroni mixture to saucepan. Place over medium heat and stir in milk, sour cream, and reserved cheese sauce mix from package. Heat through, about 3 to 5 minutes. If desired stir in Italian seasoning and pepper.
Sprinkle each serving with 2 tablespoons shredded cheese. Nutrition Facts Per Serving
Calories: 281
Protein: 15 g
Carbohydrates: 43 g
Total fat: 5 g
Saturated Fat: 3 g
Cholesterol: 12 mg
Sodium: 337 mg

Brought to you by: Gretchen Austin, MSRD