Makes
6 servings
Bake Time: 20 minutes
Ingredients:
- 2-1/2 cups fat free milk
- 2 cups uncooked elbow
macaroni (7 ounces)
- 1 tablespoon butter
- 3 tablespoons all-purpose
flour
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 cups shredded reduced
fat sharp cheddar cheese
- 1/2 cup shredded reduced
fat sharp cheddar cheese
(optional topping)
Directions:
Preheat oven to 375 degrees.
Cook macaroni according to
package directions.
Meanwhile, heat milk and butter
in a medium saucepan over medium
heat. Gradually whisk in
flour, salt and dry mustard and
simmer for 1 minute, whisking
occasionally. Remove from
heat; stir in 2 cups of cheese
until melted. Add drained
macaroni to saucepan and toss
with cheese sauce.
Transfer mixture to an 8- or
9-inch square baking dish.
Bake uncovered until hot and
bubbly, about 20 minutes.
Let stand 5 minutes before
serving.
Nutrition facts per serving:
|
Calories |
285 |
|
Total Fat |
8
g |
|
Calcium |
40% Daily Value |
|
Protein |
20
g |
|
