Recipe for Low-Fat Macaroni and Cheese ii 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz uncooked macaroni
1 cup fat-free reduced-sodium chicken broth
1 x shallot finely minced
1 tbl all-purpose flour mixed with
2 tbl water
1/2 tsp dry mustard
1/8 tsp freshly-ground white pepper
3/4 cup shredded reduced-fat mild Cheddar cheese (7 oz), divided
1 cup nonfat ricotta cheese
Instructions:
Instructions: Cook macaroni according to package directions, omitting salt. Drain; set aside.

Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened.

Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.

Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired.

This recipe yields 4 servings.

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