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Old 10-03-2010, 05:57 AM
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Default South Beach Macaroni and Cheese (Phase 2)

South Beach Macaroni and Cheese (Phase 2)
Serves 4

8 ounces whole-wheat or spelt elbow pasta
1 tablespoon trans-fat-free margarine
1 tablespoon whole-wheat flour
1/4 teaspoon cayenne
1 1/4 cups fat-free half-and-half
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup chopped fresh basil
1/4 teaspoon salt
2 large plum tomatoes, chopped
Freshly ground black pepper

Heat the oven to 400°F.

Bring a large saucepan of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water for 30 seconds.
While pasta is cooking, in a large nonstick skillet melt margarine over medium heat. Add flour and cayenne, reduce the heat to low, and whisk constantly until flour is incorporated, about 2 minutes.

Add half-and-half to the skillet, bring to a simmer over low heat, and cook, whisking frequently, until blended and thickened, 3 to 5 minutes. Add cheese, basil, and salt; stir until blended. Add pasta and stir until coated and warmed, about 1 minute; remove from the heat.
Lightly coat an 8" by 8" baking dish with cooking spray. Transfer macaroni and cheese to the baking dish. Sprinkle tomatoes on top and season with pepper. Bake until hot and bubbly, about 10 minutes. Place under the broiler and broil until the top is lightly browned, 3 to 4 minutes. Serve hot.
Nutritional information
Per (1 1/4-cup) serving:
360 calories
12 g fat (6 g sat)
51 g carbohydrate
18 g protein
6 g fiber
280 mg sodium
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low carb, macaroni and cheese, south beach

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