Macaroni and Two-Cheese Casserole

1 cup (4 ounces) uncooked elbow, small shell, or ziti
2 tablespoons margarine
2 tablespoons finely chopped shallots or onion
1 tablespoon all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 teaspoon paprika, preferably hot Hungarian
2 tablespoons grated Parmesan or Asiago cheese

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 three minutes. Add the flour; cook and stir one minute. Add
the milk; cook until the sauce thickens, about four 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 margarine; combine it with the
bread crumbs and Parmesan cheese. Sprinkle over the macaroni. Boil four
to five-inches from the heat source until the top is lightly browned,
about two minutes. Recipe makes four servings (3-cups).

Nutrition Information per Serving: Calories 270 Fat 10g
Saturated Fat 1g Cholesterol 14mg Carbohydrates 28g
Protein 14g Sodium 303mg Fiber 2g
Sugars: 4g Diabetic Exchange: 2 Starch, 1 Lean Meat, 1 Fat





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