Betty Crocker Mac n Cheese Gluten & Wheat Free
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Betty Crocker Mac n Cheese Gluten & Wheat Free calories by ingredient
Introduction
This is my family'e favorite anytime side dish. After all is it mac n cheese. This is not totally low calorie, but you can easily make changes to suit your tastes. If you want it not to be GF/WF just replace the flour and pasta with regular stuff. This is my family'e favorite anytime side dish. After all is it mac n cheese. This is not totally low calorie, but you can easily make changes to suit your tastes. If you want it not to be GF/WF just replace the flour and pasta with regular stuff.Number of Servings: 8
Ingredients
-
Tinkyada Shells - 7oz.
Smart Balance Buttery Spread Light w/flax oil - 4 tbsp
Bob's Red Mill GF/WF
All purpose baking flour - 0.25 cup
Salt - .25 tsp
Pepper, black - .25 tsp
*ground mustard - .25 tsp
Milk, nonfat - 2 cup
Publix Mild Cheddar Cheese Shredded - 2 cup
Tips
The original recipe called for regular pasta and flour.
Also the old recipe said this makes 4 1-c servings....600+calories their way.
I know you can use low calorie cheese and I have tired and just did not taste the same to me. Also, you can use 2T of batter vs 4T
Please enjoy!!!!
Directions
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.