Baked Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Elbow Macaroni, 6 oz Butter, salted, 1 tbspAll Purpose Flour, 1 tbspLow-fat evaporated milk, (12 fl. oz.), Velveeta (Made with 2% Milk), 5 oz (1 cup, diced)Reduced Fat Pepper Jack Cheese Slice, 4 slices, torn upPepper, black, 1 tsp Kraft Finely Shredded Sharp Cheddar Cheese, 0.25 cup Butter, salted, 1 tbspProgresso Bread Crumbs - Italian Style, 1 tbsp Parmesan Cheese, grated, 1 tbsp
Preheat oven to 350. Spray 9x7 pan with cooking spray. In a large pot, cook macaroni as directed on box for al dente. Meanwhile melt butter in a large sauce pan over medium heat. Whisk in flour. Cook for 2 - 3 minutes. Slowly whisk in evaporated milk. Let cook for a few minutes to thicken. Stir in Velveeta cheese. Allow to melt, stirring often to keep it from sticking. Stir in remaining cheeses and pepper. Allow cheese to melt, stirring often to keep it from sticking. Drain macaroni and return to pot. Add cheese sauce. Stir to combine. Pour into greased 9x7 pan. Combine melted butter, bread crumbs and Parmesan cheese. Sprinkle over macaroni and cheese. Bake uncovered for 30-45 minutes.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MELIANICHOLS.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MELIANICHOLS.
Nutritional Info Amount Per Serving
- Calories: 297.8
- Total Fat: 11.9 g
- Cholesterol: 39.2 mg
- Sodium: 597.2 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 1.2 g
- Protein: 17.6 g