Mueller's Back of the Box Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 oz. uncooked elbow macaroni1/4 cup margarine or butter3 tbsp all purpose flour1/8 tsp dry mustard*1/8 tsp salt (optional)1/8 tsp black pepper2 cups milk2 cups (8 oz) shredded sharp Cheddar cheese1 cup croutons
1. Cook elbow macaroni for 9 minutes.
2. Drain, cover and set aside.
3. Preheat oven to 350°F.
4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt (if used), and pepper.
5. Cook until mixture is smooth and bubbly; gradually add milk.
6. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
7. Gradually mix in cheese. Stir over low heat until cheese is melted.
8. Add pasta; mix together lightly. Pour into 2 quart casserole.
9. Top with croutos.
10. Bake 25 minutes.
Nutritional info is based on using 1% milk.
*no nutrional info on dry mustard
Number of Servings: 5
Recipe submitted by SparkPeople user SCRAPPYTERI.
2. Drain, cover and set aside.
3. Preheat oven to 350°F.
4. In medium saucepan, melt margarine or butter; blend in flour, mustard, salt (if used), and pepper.
5. Cook until mixture is smooth and bubbly; gradually add milk.
6. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
7. Gradually mix in cheese. Stir over low heat until cheese is melted.
8. Add pasta; mix together lightly. Pour into 2 quart casserole.
9. Top with croutos.
10. Bake 25 minutes.
Nutritional info is based on using 1% milk.
*no nutrional info on dry mustard
Number of Servings: 5
Recipe submitted by SparkPeople user SCRAPPYTERI.
Nutritional Info Amount Per Serving
- Calories: 397.4
- Total Fat: 25.4 g
- Cholesterol: 76.3 mg
- Sodium: 436.8 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.9 g
- Protein: 17.5 g
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