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Ingredients
- 5 tbsp. butter
- 1/4 c. flour
- 2 1/2 c. lowfat milk, scalded
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon grnd red pepper
- 1 (8 ounce.) pkg. Velveeta
- 1 (8 ounce.) pkg. elbow macaroni, cooked & liquid removed
- 1/3 c. dry, unflavored bread crumbs
Directions
- Heat 3 Tbsp. butter in large saucepan over medium heat. Stir in flour till smooth. Using wire whisk, stir in lowfat milk all at once and continue cooking till mix comes to a boil, stirring constantly. Cook, stirring, for 1 minute. Remove from heat and stir in Worcestershire sauce and red pepper. Stir in cheese till melted. Stir in cooked, liquid removed macaroni. Spoon into casserole.
- In a small saucepan, heat remaining 2 Tbsp. butter. Remove from heat and stir in bread crumbs. Sprinkle crumbs on macaroni mix in casserole. Bake in lightly greased 1 1/2 to 2 qt casserole at 375 degrees for 25 to 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 132 | 41% |
| Total Fat 14.88g | 19% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 546mg | 23% |
| Potassium 290mg | 8% |
| Total Carbs 34.03g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.33g | 5% |
| Protein 11.97g | 19% |
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