Macaroni and Cheese on the Light Side

1. 1

   Heat large saucepot of salted water to boiling over high heat; add pasta and cook as label directs.

2. 2

   Meanwhile, in 3-quart saucepan, melt margarine over medium heat.

3. 3

   With wire whisk, stir in flour, pepper, nutmeg, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.

4. 4

   Gradually whisk in milk and, stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.

5. 5

   Boil 1 minute, stirring.

6. 6

   Remove saucepan from heat; stir in cheeses just until melted.

7. 7

   Following manufacturer's directions, use immersion blender to blend mixture in saucepan until smooth.

8. 8

   (Or, in blender at low speed, with center part of cover removed to allow steam to escape, blend sauce mixture in small batches until smooth.

9. 9

   Pour sauce into bowl after each batch.)

10. 10

    Place frozen vegetables in colander; drain pasta over vegetables.

11. 11

    Return pasta mixture to saucepot; stir in cheese sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.