Who doesn’t love a creamy, warm bowl of macaroni and cheese? Although it’s quick and easy to make, traditional preparations of this favorite dish don’t offer many health benefits. This recipe features whole-wheat macaroni, which unlike refined pasta, is rich in nutrients and fiber. Delicious bell peppers, garlic and onion add vitamins, minerals and cancer-fighting phytochemicals. Coupled with reduced-fat cheese, this is a macaroni and cheese you won’t feel guilty about serving to your family.

Macaroni and Cheese

2 cups uncooked whole-wheat elbow macaroni
1 Tbsp. butter or margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 tsp. paprika
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
Sea salt and freshly ground black pepper, to taste
1 1/2 cups low-fat (1%) milk
1/4 cup grated Parmesan cheese
1 cup shredded reduced-fat, sharp or extra-sharp cheddar cheese
1/2 cup fat-free sour cream

Cook the macaroni according to the package directions.

Drain the pasta and place it in a large saucepan; set aside. In a medium saucepan over low heat, combine the butter, onion and garlic. Cook the onion and garlic until they are slightly translucent. Add them to the saucepan with the macaroni and turn the heat to low. Mix in the paprika, bell peppers, sea salt and black pepper.

Gradually add the milk to the macaroni. Cook the pasta for 10 minutes stirring constantly. Add the Parmesan cheese, cheddar cheese and sour cream; stir well until blended. Remove the macaroni from the heat when the cheese is melted. Serve immediately.

Makes 8 servings.

Per serving: 190 calories, 4 g total fat (3 g saturated fat), 28 g carbohydrates, 11 g protein,
3 g dietary fiber, 200 mg sodium.