Betty Crocker Mac n Cheese Gluten & Wheat Free
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 261.0
- Total Fat: 12.6 g
- Cholesterol: 31.2 mg
- Sodium: 336.1 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.3 g
- Protein: 11.2 g
IntroductionThis is my family'e favorite anytime side dish. After all is it mac n cheese. This is not totally low calorie, but you can easily make changes to suit your tastes. If you want it not to be GF/WF just replace the flour and pasta with regular stuff. This is my family'e favorite anytime side dish. After all is it mac n cheese. This is not totally low calorie, but you can easily make changes to suit your tastes. If you want it not to be GF/WF just replace the flour and pasta with regular stuff.
Tinkyada Shells - 7oz.
Smart Balance Buttery Spread Light w/flax oil - 4 tbsp
Bob's Red Mill GF/WF
All purpose baking flour - 0.25 cup
Salt - .25 tsp
Pepper, black - .25 tsp
*ground mustard - .25 tsp
Milk, nonfat - 2 cup
Publix Mild Cheddar Cheese Shredded - 2 cup
The original recipe called for regular pasta and flour.
Also the old recipe said this makes 4 1-c servings....600+calories their way.
I know you can use low calorie cheese and I have tired and just did not taste the same to me. Also, you can use 2T of batter vs 4T
2. Cook your pasta as directed on package
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, and mustard. Cook over low heat making sure not to burn. Stirring constantly, until mixture is smooth and bubbly; Stir in milk, slowly at first to avoid clumping the flour mixture. Heat to boiling, stirring constantly and sauce thickens. Boil and stir for 1mintue; remove from heat Stir in cheese until melted.
4. Add the drained pasta and gently stir into the cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered for 20-25 min or until bubbly.
Serving Size: about 8 1/2c servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOM23CUTIES357.