Low-Fat Macaroni and Cheese With Turkey Kielbasa
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 lb elbow macaroni
- 1⁄2 cup 1% low-fat milk
- 12 ounces fat-free evaporated milk
- 2 teaspoons dry mustard
- 2 tablespoons all-purpose flour
- 2 teaspoons water
- 8 ounces Velveeta reduced fat cheese product
- 4 ounces fat free sharp cheddar cheese
- 1⁄3 cup fat-free cottage cheese
- 1⁄4 cup nonfat sour cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 14 ounces reduced-fat smoked turkey kielbasa, Hillshire Farm
- 1 ounce low-fat Ritz crackers
directions
- 1. Preheat over to 325 degrees.
- 2. Grease a 9 x 13 glass or stoneware pan with cooking spray.
- 3. Slice the kielbasa into 3/8 in thick "coins".
- 4. Cook elbow macaroni as directed on the package in a large pan (typically in 6 qts of water with 1 1/2 tsp salt for 8-10 minutes).
- 5. While the pasta is cooking, dissolve the dry mustard in the water.
- 6. In a 2 qt saucepan whisk together the dissolved mustard, milk, evaporated milk and flour until combined.
- 7. Place the saucepan over medium heat and continue stirring until it begins to simmer.
- 8. Drain pasta but do not rinse. Return to the pan and keep off of the heat.
- 9. Add all three cheeses and the salt and pepper.
- 10. Reduce the heat to low and continue stirring until all of the cheese melts and the sauce thickens slightly.
- 11. Stir in the sour cream until completely incorporated into the sauce. Remove from heat.
- 12. Pour the sauce over the macaroni.
- 13. Add the sliced kielbasa and mix well over medium-low heat until warmed through.
- 14. Pour the mixture into the 9 x 13 prepared pan.
- 15. Crush the reduced-fat Ritz crackers and sprinkle on top of the mixture.
- 16. Cover with aluminum foil and bake for 30 minutes, removing the foil for the last 10 minutes.
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RECIPE SUBMITTED BY
Belgarion66
Cumberland, Rhode Island