Baked Macaroni & CheeseSubmitted by: VEGASMOM73
IntroductionThis is a tweaked recipe of mine. I tried it initially with more milk and cheese but i realized it was VERY creamy and i could go without so much indulgence and calories. This is a tweaked recipe of mine. I tried it initially with more milk and cheese but i realized it was VERY creamy and i could go without so much indulgence and calories.
6 oz Shredded Cheese (Weight watchers shredded)
1 1/2 Cups Skim MIlk
1 box Elbow Macaroni (Ronzoni Smart Choice)
2 tbsp Grated Parmesian Cheese
2 tbsp Butter (Light Land o Lakes)
1 1/2 Tbsp Garlic Power
1 tsp pepper
Par-boil pasta (firm but still edible), drain.
Melt 2 tablespoons margarine in a 2 quart saucepan on medium heat.
Add in dry garlic powder, pepper and flour. Whisk well. Heat for 2 minutes until thickened.
Slowly add milk 1/2 cup at a time until all is added, and mix to boil (bring to high heat if needed). Continue whisking until cream base is reached.
Add cheese whisking until melted.
Turn off heat and allow to stand for 1 minute.
Toss pasta into the melted cheese, stirring well until all of the macaroni is coated and cheesy.
Place in baking dish and sprinkle with grated parmesian cheese and bake for approximately 30 - or 40 minutes
Recipe is based on 7 servings from pasta box
Number of Servings: 7
Recipe submitted by SparkPeople user JRZYMOM73.