Macaroni and Cheese on the Light Side

• 1 package cavatelli pasta
• 2 tbsp. margarine or butter
• 3 tbsp. all-purpose flour
• 1/4 tsp. ground black pepper
• pinch ground nutmeg
• 3 1/2 c. low-fat (1 %) milk
• 6 oz. reduced-fat sharp Cheddar cheese
• 13 c. grated Parmesan cheese
• 1 package frozen mixed vegetables

1. Heat large saucepot of salted water to boiling over high heat; add pasta and cook as label directs.
2. Meanwhile, in 3-quart saucepan, melt margarine over medium heat.
3. With wire whisk, stir in flour, pepper, nutmeg, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.
4. Gradually whisk in milk and, stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.
5. Boil 1 minute, stirring.
6. Remove saucepan from heat; stir in cheeses just until melted.
7. Following manufacturer's directions, use immersion blender to blend mixture in saucepan until smooth.
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. Pour sauce into bowl after each batch.)
10. Place frozen vegetables in colander; drain pasta over vegetables.
11. Return pasta mixture to saucepot; stir in cheese sauce.

cavatelli pasta, margarine, allpurpose flour, ground black pepper, ground nutmeg, lowfat, cheddar cheese, parmesan cheese, vegetables

Taken from www.delish.com/recipefinder/macaroni-cheese-light-side-2787 (may not work)