Betty Crocker Mac n Cheese Gluten & Wheat Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tinkyada Shells - 7oz.Smart Balance Buttery Spread Light w/flax oil - 4 tbspBob's Red Mill GF/WF All purpose baking flour - 0.25 cup Salt - .25 tspPepper, black - .25 tsp *ground mustard - .25 tsp Milk, nonfat - 2 cup Publix Mild Cheddar Cheese Shredded - 2 cup
1. Heat over to 350 degrees F
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.
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.
Nutritional Info 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
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