Reduced Fat Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14.5 ounce box ronzoni smart taste elbow macaroni2 3/4 tbsp wondra gravy flour2 1/4 cup skim milk8 oz block cabot 50% reduced fat sharp cheddar, grated1 tsp mustard, pref dijonoptional for baked version:4 oz extra sharp cheddaradditional 4 oz grated 50% reduced fat sharp cheddar
Boil pasta as described on box, drain when ready. While pasta is cooking, place flour in a saucepan and slowly whisk in cold milk until thoroughly blended before putting the pot on the stove. Cook mixture on medium-high and bring to a boil while stirring constantly. Reduce heat to low and allow to simmer until the mixture begins to thicken. Stir in mustard until thoroughly dissolved, then add cheese in small amounts while stirring until cheese melts. Mix macaroni and sauce in large pot or bowl.
Serve immediately as is, or portion into 5 individual casseroles, add additional cheeses, and bake in 375 degree oven for 10-15 minutes until desired browning is achieved.
Number of Servings: 4.75
Recipe submitted by SparkPeople user BXGURL.
Serve immediately as is, or portion into 5 individual casseroles, add additional cheeses, and bake in 375 degree oven for 10-15 minutes until desired browning is achieved.
Number of Servings: 4.75
Recipe submitted by SparkPeople user BXGURL.
Nutritional Info Amount Per Serving
- Calories: 602.4
- Total Fat: 20.6 g
- Cholesterol: 65.5 mg
- Sodium: 677.6 mg
- Total Carbs: 77.2 g
- Dietary Fiber: 9.2 g
- Protein: 40.0 g
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