Yummiest Baked Mac and Cheese Lower fat/cal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. Elbow Macaroni, (I use 1/2 regular and 1/2 whole grain)2 cans campbell's healthy request cheddar cheese soup1 can of nonfat evaporated milk1/2 stick of unsalted butter2 tsp Salt1/2 tsp black pepper2 cups or 2.5 ounces of shredded sharp (or extra sharp) Cheddar Cheese
1. Preheat oven to 350 degrees.
2. Cook pasta according to directions to the lowest range (If it says 9-11 minutes, cook to 9 minutes)
3. In a large microwaveable bowl, combine soup, evaporated milk, butter, salt, and pepper. Cover with plastic wrap, leaving a small vent, and cook 6-7 minutes. Stir to combine.
4. Add all of the macaroni to the sauce and stir to combine.
5. Spray a 9x13 pan with canola oil spray.
6. Spread 1/2 of the cooked noodles into the pan. Top with 1/2 of the shredded cheese. Layer the other half of the noodles on top and top with cheese.
(At this point you can cover the dish and refrigerate or freeze it.)
7. Bake for 40-45 minutes at 350 (or 30 minutes on 350 convection.)
8. Let stand for 5 minutes before serving.
9. Slice into 10 lovely rectangles.
Serving Size: Makes 10 rectangular servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DEEBEE39.
2. Cook pasta according to directions to the lowest range (If it says 9-11 minutes, cook to 9 minutes)
3. In a large microwaveable bowl, combine soup, evaporated milk, butter, salt, and pepper. Cover with plastic wrap, leaving a small vent, and cook 6-7 minutes. Stir to combine.
4. Add all of the macaroni to the sauce and stir to combine.
5. Spray a 9x13 pan with canola oil spray.
6. Spread 1/2 of the cooked noodles into the pan. Top with 1/2 of the shredded cheese. Layer the other half of the noodles on top and top with cheese.
(At this point you can cover the dish and refrigerate or freeze it.)
7. Bake for 40-45 minutes at 350 (or 30 minutes on 350 convection.)
8. Let stand for 5 minutes before serving.
9. Slice into 10 lovely rectangles.
Serving Size: Makes 10 rectangular servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DEEBEE39.
Nutritional Info Amount Per Serving
- Calories: 317.7
- Total Fat: 10.3 g
- Cholesterol: 27.7 mg
- Sodium: 791.3 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 2.1 g
- Protein: 12.3 g
Member Reviews