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Ingredients
- 1 c. Elbow Macaroni - cook according to package directions
- 1/8 tsp Cayenne Pepper
- 1 1/2 c. Lowfat milk
- 2 Tbsp. Light Cream
- 1 1/2 Tbsp. Butter
- 1/4 c. Canned Tomatoes
- 1 1/2 Tbsp. Flour
- 1/2 tsp Sugar
- 1 1/2 c. Cheddar Cheese Salt to taste White Pepper to taste
Directions
- Preheat oven to 400 degrees.
- Combine lowfat milk and cream in a small saucepan and bring to a simmer over moderate heat. While the lowfat milk warms, heat the butter in another saucepan over low heat for 1 minute till foaming. Add in the flour and cook, stirring for 3 min. Pour the warm lowfat milk into the butter/flour mix and cook, stirring with a wire whisk or possibly wooden spoon for a few min, till thickened.
- Add in the cheese to the white sauce, about 1/4 c. at a time. Stirring till the cheese has melted and the sauce is smooth. Add in the cayenne, salt and white pepper to taste. Stir the tomatoes and the sugar into the cheese sauce, combine the macaroni and cheese sauce and pour into a buttered casserole dish, Bake for 25 to 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 727g | |
| Calories 1304 | |
| Calories from Fat 266 | 20% |
| Total Fat 30.42g | 38% |
| Saturated Fat 17.55g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 396mg | 17% |
| Potassium 1248mg | 36% |
| Total Carbs 209.61g | 56% |
| Dietary Fiber 8.5g | 28% |
| Sugars 28.99g | 19% |
| Protein 45.88g | 73% |
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