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Add a photoServings: 6
Ingredients
- 1/4 c. unsalted butter
- 1 Tbsp. unsalted butter, melted
- 5 Tbsp. flour
- 2 c. lowfat milk
- Â Â salt
- Â Â white pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp dry mustard
- 8 ounce elbow macaroni, uncooked
- 8 ounce mild cheddar cheese, grated (2 c.)
- 1/4 c. bread crumbs, opt.
Directions
- In a 2- to 3-quart. sauce pot, heat 1/4 c. butter over med. heat. Add in flour; stir for 2 min. Slowly add in lowfat milk, whisk. Bring to a simmmer, add in salt, pepper, cayenne, and mustard. Reduce heat to low and let sauce simmer slowly for 20 min. Meanwhile, preheat oven to 350F and, on the stove top, cook macaroni accdg. to pkg. directions, drain and place in a lg. bowl. Remove sauce from heat.
- Add in cheese and stir till it melts. Combine sauce with the liquid removed macaroni.
- Pour macaroni mix into an 11"x8"x2" baking dish. Combine crumbs and 1 tbsp butter. Sprinkle over macaroni. Bake the macaroni and cheese for 25 min., or possibly till lightly browned. Let rest 5 min. before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 453 | |
| Calories from Fat 209 | 46% |
| Total Fat 23.8g | 30% |
| Saturated Fat 14.73g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 310mg | 13% |
| Potassium 264mg | 8% |
| Total Carbs 41.04g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.75g | 4% |
| Protein 18.47g | 30% |
