healthified macaroni and cheese
- Number of Servings: 6
Ingredients
2 cups whole wheat macaroni noodles3 tbs whole wheat flour2 cups kraft free shredded cheddar cheese1.5 cups peas and carrots mixture (optional)1/4 tsp black pepper1/4 tsp cayenne pepper1 tsp dijon mustard
1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4. Bake 20 to 25 minutes or until edges are bubbly.
High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.
serving size: about 1 1/4 cups
Number of Servings: 6
Recipe submitted by SparkPeople user EUNIFLICK.
2. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4. Bake 20 to 25 minutes or until edges are bubbly.
High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.
serving size: about 1 1/4 cups
Number of Servings: 6
Recipe submitted by SparkPeople user EUNIFLICK.
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 0.6 g
- Cholesterol: 8.3 mg
- Sodium: 465.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.0 g
- Protein: 19.0 g
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