Baked Macaroni and Cheese - 3/4 cup serving
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 271.7
- Total Fat: 8.1 g
- Cholesterol: 13.9 mg
- Sodium: 568.9 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 1.0 g
- Protein: 13.0 g
View full nutritional breakdown of Baked Macaroni and Cheese - 3/4 cup serving calories by ingredient
Introduction
The macaroni freezes well, and when I make it, we eat 1 casserole pan worth and freeze two for quick meals another night.This recipe makes 30 servings of 3/4-cup per serving. The macaroni freezes well, and when I make it, we eat 1 casserole pan worth and freeze two for quick meals another night.
This recipe makes 30 servings of 3/4-cup per serving.
Number of Servings: 30
Ingredients
-
2 pounds Velveeta Light (2%) Cheese Product, 32 oz box - cut into 1-inch cubes or smaller
8 cups skim Milk
10 cups elbow Macaroni, dry
1 cup Parkay, Squeeze Margarine
1 cup Flour, white
1 teaspoon dried mustard
1/2 teaspoon ground Pepper, white
Directions
Cook the macaroni as directed on the box. Use UNSALTED Water and do not overcook.
While water is coming to a boil and then while noodles are cooking, prepare sauce:
in a HEAVY pot melt the parkay. Add the mustard and flour, Cook, stirring constantly, for about 2 minutes on high. Do not burn. Turn heat down to medium-high.
Add milk slowly, beating it into the flour mix thoroughly as you add it. Once milk is completely added, slowly start adding the velveeta. Stir constantly
After all cheese is added, continue to cook the sauce until it simmers and thickens. Remove from heat.
Noodles should now be ready to drain (20 minutes to heat the water, 8 minutes to cook the noodles).
Drain the noodles and put in the bottom of a very large oven pan. (Or, use 3 regular sized cake pans). Noodles should not come more than 2/3 of the way to the top of the pan.
Pour cheese sauce over the noodles, folding the sauce into the noodles. Sauce should cover noodles.
Cover pan with a layer of foil and bake at 350 for 30 minutes. Remove foil and bake another 15-20 minutes, until brown on top.
The macaroni freezes well, and when I make it, we eat 1 casserole pan worth and freeze two for quick meals another night.
This recipe makes 30 servings of 3/4-cup per serving.
Number of Servings: 30
Recipe submitted by SparkPeople user NRVLAURA.
While water is coming to a boil and then while noodles are cooking, prepare sauce:
in a HEAVY pot melt the parkay. Add the mustard and flour, Cook, stirring constantly, for about 2 minutes on high. Do not burn. Turn heat down to medium-high.
Add milk slowly, beating it into the flour mix thoroughly as you add it. Once milk is completely added, slowly start adding the velveeta. Stir constantly
After all cheese is added, continue to cook the sauce until it simmers and thickens. Remove from heat.
Noodles should now be ready to drain (20 minutes to heat the water, 8 minutes to cook the noodles).
Drain the noodles and put in the bottom of a very large oven pan. (Or, use 3 regular sized cake pans). Noodles should not come more than 2/3 of the way to the top of the pan.
Pour cheese sauce over the noodles, folding the sauce into the noodles. Sauce should cover noodles.
Cover pan with a layer of foil and bake at 350 for 30 minutes. Remove foil and bake another 15-20 minutes, until brown on top.
The macaroni freezes well, and when I make it, we eat 1 casserole pan worth and freeze two for quick meals another night.
This recipe makes 30 servings of 3/4-cup per serving.
Number of Servings: 30
Recipe submitted by SparkPeople user NRVLAURA.