2 c. uncooked, whole-wheat elbow macaroni
1 T. butter or margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 t. paprika
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
salt and freshly ground black pepper, to taste
1 1/2 c. low fat (1%) milk
1/4 c. parmesan cheese, grated
1 c. reduced fat, sharp or extra-sharp cheddar cheese, shredded
1/2 c. 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, 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.
Nutrition Information: 190 calories; 4 g total fat; 28 g carbohydrates; 200 mg sodium; 3 g dietary fiber; and 11 g protein.