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Apr 2, 2010

Macaroni and Cheese



1 1/2 cups elbow macaroni -- uncooked


1/4 cup chopped onion

2 tablespoons reduced-calorie margarine

2 tablespoons all-purpose flour

1/8 teaspoon pepper

1 1/2 cups skim milk

4 ounces fat-free cheddar cheese -- shredded

4 ounces reduced fat Monterey Jack cheese -- shredded

1/4 cup chopped parsley





Cook elbow macaroni according to package directions, omitting salt;

drain. Rinse macaroni under cold running water, and drain again. Set

macaroni aside.



Saute onion in margarine in a medium saucepan until tender. add flour

and pepper, stirring until smooth. Cook 1 min, stirring constantly.

Gradually add milk, cook mixture over medium heat until thickened and

bubbly. Stir in cheeses, reduce heat and cook until cheeses melt.



Remove from heat, and stir in reserved macaroni, and parsley. Spoon

mixture into a 1 1/2 quart casserole. Bake at 350 F for 30 minutes.

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