healythy 17

Using nutritious whole-wheat pasta and pureed vegetables, this dish cuts the fat and calories of traditional mac and cheese without sacrificing flavor. Top with homemade breadcrumbs and Parmesan cheese for a tasty crunch. ingredients 8 ounces dry whole-wheat pasta elbows 1 slice whole-wheat sandwich bread 2 small yellow onions, roughly chopped 8 cloves garlic, peeled 1/2 cup reduced fat 2% milk 1 1/2 ounces reduced fat cream cheese 1/4 teaspoon Kosher salt 1/4 teaspoon dry mustard 1 cup (about 4 ounces) grated sharp cheddar cheese 1/4 cup shredded Parmesan cheese directions Preheat the oven to 425 degrees F. Grease the insides of four 6-ounce ramekins. (You can also use an 8 x 8-inch casserole pan.) Cook the pasta according to manufacturers’ directions. Drain, and set aside. Rip up the bread into small pieces and place in the bowl of a food processor. Process the bread into crumbs. Transfer the crumbs to a baking sheet and toast in the oven until dry and crisp. In a medium saucepan, ...