Homemade Macaroni & Cheese
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 346.7
- Total Fat: 20.1 g
- Cholesterol: 36.9 mg
- Sodium: 722.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.8 g
- Protein: 19.9 g
View full nutritional breakdown of Homemade Macaroni & Cheese calories by ingredient
Introduction
This calls for 2 cups shredded sharp cheddar cheese, I use reduced fat. You can also decrease butter to 2 tbs to decrease fat. Finally, I always use wheat macaroni for extra nutrients. By husband and I generally eat this as a meal with veggies on the side This calls for 2 cups shredded sharp cheddar cheese, I use reduced fat. You can also decrease butter to 2 tbs to decrease fat. Finally, I always use wheat macaroni for extra nutrients. By husband and I generally eat this as a meal with veggies on the sideNumber of Servings: 5
Ingredients
-
2 cups uncooked elbow macaroni (7oz)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)
Directions
Make 4 1-cup servings
1. Heat oven to 350 Degrees F.
2. Cook and drain macaroni as directed on package.
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until thickened); remove from heat. Stir in cheese until melted.
4. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
5. Bake uncovered 20 to 25 minutes or until bubbly.
Can freeze leftovers for later use!
Number of Servings: 5
Recipe submitted by SparkPeople user JRSIMPSON485.
1. Heat oven to 350 Degrees F.
2. Cook and drain macaroni as directed on package.
3. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until thickened); remove from heat. Stir in cheese until melted.
4. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
5. Bake uncovered 20 to 25 minutes or until bubbly.
Can freeze leftovers for later use!
Number of Servings: 5
Recipe submitted by SparkPeople user JRSIMPSON485.