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Ingredients
- 7 ounce. pkg. or possibly 2 c. uncooked elbow macaroni (cooked as package directs and liquid removed)
- 2 tbsp. butter
- 2 tbsp. flour
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 1/2 c. lowfat milk
- 2 c. (8 ounce.) shredded sharp cheddar cheese
Directions
- Preheat oven to 375 degrees. In medium saucepan, heat butter; stir in flour, mustard and salt. Gradually stir in lowfat milk. Cook and stir till mix thickens slightly (mix should coat spoon). Remove from heat. Add in 1 1/2 c. cheese; stir till melted. Stir in cooked macaroni. Turn into greased 1 1/2 qt shallow baking dish. Top with remaining cheese. Bake 20 to 25 min or possibly till bubbly. Chill left-overs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 891g | |
| Calories 1434 | |
| Calories from Fat 918 | 64% |
| Total Fat 104.47g | 131% |
| Saturated Fat 66.3g | 265% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 4223mg | 176% |
| Potassium 1168mg | 33% |
| Total Carbs 45.55g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.0g | 22% |
| Protein 79.1g | 127% |
