Diabetes Recipes

Macaroni and Two-Cheese Casserole

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Macaroni and Two-Cheese Casserole

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Nutrition Facts

Serving Size: 3/4 Cup(s)

Makes: 4 Serving(s)

Amount Per Serving

Calories: 270

Total Fat: 10g

Saturated Fat: 1g

Cholesterol: 10mg

Sodium: 300mg

Total Carbohyrdates: 28g

Dietary Fiber: 2g

Sugars: 4g

Protein: 14g

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Make this for: Dinner

Category: Meatless Entrees

This Recipe Makes: 4 Serving(s)


This recipe makes three cups of a creamy two cheese macaroni side dish. The two cheese are Cheddar and Parmesan or Asiago.

What you'll need

  • 1 cup uncooked elbow, small shell, or ziti
  • 2 tbsp. margarine
  • 2 tbsp. finely chopped shallots or onion
  • 1 tbsp. all-purpose flour
  • 1 cup fat-free milk
  • 3/4 cup shredded reduced-fat sharp Cheddar cheese
  • 1 slice whole wheat bread, crumbled into soft crumbs
  • 1/4 tsp. paprika, preferably hot Hungarian
  • 2 tbsp. grated Parmesan or Asiago cheese


  • Step 1
    Cook the macaroni according to the package directions, omitting salt; drain well.
  • Step 2
    While the macaroni is cooking, melt 1-tablespoon of the margarine in a medium saucepan over medium heat. Saute the shallots until tender, about three minutes. Add the flour; cook and stir one minute. Add the milk; cook until the sauce thickens, about four minutes, stirring often.
  • Step 3
    Stir in the Cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.
  • Step 4
    Melt the remaining margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.
  • Step 5
    Boil four to five-inches from the heat source until the top is lightly browned, about two minutes.

Diabetic Exchanges

  • Starch: 2
  • Fat: 1
  • Meats & Meat Substitutes: 1