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Ingredients
- 1 (7 ounce.) pkg. elbow macaroni, cooked as directed and liquid removed
- 2 tbsp. butter
- 2 tbsp. flour
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 1/2 c. lowfat milk
- 2 c. 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 20-25 min or possibly till bubbly. Chill leftovers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1089g | |
| Calories 1604 | |
| Calories from Fat 964 | 60% |
| Total Fat 109.54g | 137% |
| Saturated Fat 67.52g | 270% |
| Trans Fat 0.0g | |
| Cholesterol 333mg | 111% |
| Sodium 5032mg | 210% |
| Potassium 1795mg | 51% |
| Total Carbs 72.85g | 19% |
| Dietary Fiber 5.7g | 19% |
| Sugars 50.54g | 34% |
| Protein 82.44g | 132% |
