Stovetop Macaroni and Cheese

Got a mac-and-cheese craving? This quick recipe will work with any mixture of cheeses you have on hand, but be sure that at least one of them is a sharp cheese (like cheddar). This ensures good flavor. Serve with a sprinkling of grated nutmeg and a side of minted, steamed green beans.

Makes 6 servings

2 1/4 cups elbow macaroni
1 cup fat-free milk
3/4 cup shredded reduced-fat sharp cheddar cheese
3/4 cup shredded reduced-fat Monterey Jack cheese
1/3 cup shredded American cheese
1/3 cup shredded part-skim mozzarella cheese
1/2 teaspoon ground white pepper

1. Cook the macaroni according to package directions; drain and return to the pot.
2. Add the milk, cheddar, Monterey Jack, American cheese, mozzarella, and pepper. Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.

Per Serving (generous 1 cup): 299 Cal, 9 g Fat, 5 g Sat Fat, 0 g Trans Fat, 30 mg Chol, 353 mg Sod, 35 g Carb, 1 g Fib, 18 g Prot, 402 mg Calc.

POINTS value: 7

Comments: The macaroni wasn't bad. It didn't have as much flavor as Kraft macaroni, so the kids didn't like it as much. I thought it was good, especially with a little seasoning. It would probably also taste good with something like peas mixed in it to give it a little more flavor.