Macaroni and Cheese on the Light Side
- 1 16-oz. pkg. cavatelli pasta
- 2 Tbs. butter or margarine
- 3 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- pinch ground nutmeg
- 3 1/2 C. low-fat milk
- 1 1/2 C. reduced-fat sharp cheddar cheese, shredded
- 1/3 C. grated Parmesan cheese
- 1 10-oz. pkg frozen mixed vegetables
Cook pasta as directed. Meanwhile, in 3-quart saucepot, melt butter over medium heat. With whisk, stir in flour, salt, pepper and nutmeg; cook, stirring constantly, 1 minute. Gradually whisk milk and cook over medium-high heat, stirring constantly, until sauce boils and thickens slightly. Boil, stirring, 1 minute.
Remove saucepan from heat; stir in cheddar and Parmesan just until melted. use immersion blender to blend mixture in saucepan until smooth. You can also use a blender at low-speed, with center part of cover removed to let steam escape, puree sauce mixture in small batches until smooth. Pour the sauce into bowl after each batch.
Place frozen vegetables in colander; drain pasta over vegetables. Return pasta and vegetables to saucepot; stir in cheese sauce.