Macaroni and Two-Cheese Casserole

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> Macaroni and Two-Cheese Casserole

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> 4 ozs elbow, small shell, or ziti macaroni

> 2 tbsps margarine, divided

> 2 tbsps finely chopped shallot or onion

> 1 tbsp flour

> 1 cup skim milk

> 1/2 cup (2 ozs) shredded sharp reduced-fat cheddar cheese

> 1/2 cup fresh whole wheat bread crumbs

> 1/4 tsp paprika

> 2 tbsps freshly grated Parmesan or Asiago cheese

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> Cook macaroni according to package directions, omitting salt and fat. Drain

> well. While macaroni is cooking, melt 1 tablespoon margarine in small

> saucepan over medium heat. Saute shallot until tender, about 3 minutes. Add

> flour;

> cook and stir 1 minute. Add milk; cook until thickened, about 4 minutes,

> stirring occasionally. Stir in cheddar cheese until melted. Stir in

> macaroni.

> Transfer to gratin or shallow ovenproof baking dish. Melt remaining

> margarine;

> combine with bread crumbs and Parmesan cheese. Sprinkle over macaroni. Broil

> 4 to 5

> inches from heat source until lightly browned, about 2 minutes.

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> Serves 4 (3/4 cup)

> 281 Calories, 10g Fat, 1g Fiber, 35g Carbs, 13g Protein, 293mg Sodium

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> The American Diabetes Association Family Cookbook

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