Recipe Details

Macaroni and Two-Cheese Casserole

Number of Servings: 4

Serving Size: 3/4 cup

We've updated this old favorite with a winning combination of Cheddar and Parmesan cheeses and covered the casserole with browned bread crumbs to add a toasty topping. Paprika is used for both color and flavor in this recipe, so be sure to buy a good Hungarian paprika.

Name: Amount:
elbow, small shell or ziti pasta 1 cup
margarine 2 Tbsp
chopped shallots 2 Tbsp
all-purpose flour 1 Tbsp
fat-free milk 1 cup
shredded reduced-fat sharp cheddar cheese 0.75 cup
whole wheat bread, crumbled into soft crumbs 1 slices
paprika 0.25 tsp
Parmesan or Asiago cheese 2 Tbsp

Cook the macaroni according to the package directions, omitting salt; drain well.


While the macaroni is cooking, melt 1 tablespoon of the margarine in a medium saucepan over medium heat. Saute the shallots until tender, about 3 minutes. Add the flour; cook and stir 1 minute. Add the milk; cook until the sauce thickens, about 4 minutes, stirring often.


Stir in the Cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.


Melt the remaining; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.


Broil 4 to 5 inches from the heat source until the top is lightly browned, about 2 minutes.

Nutritional Information (per serving)
Calories 270
Calories from Fat 93
Total Fat 10g
Saturated Fat 3g
Cholesterol 14mg
Sodium 303mg
Potassium n/a
Carbohydrates 28g
Dietary Fiber 2g
Sugars 4g
Protein 14g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch1 Meat Lean1 Fat