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
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
Preheat the oven to 375 degrees.
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.
Nutrition 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.