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Add a photoServings: 4
Ingredients
- 8 ounce Uncooked elbow macaroni or possibly medium shells
- 1/2 stk or possibly 1/4 c. butter
- 1/4 c. All-purpose flour
- 2 c. Lowfat milk
- 6 ounce Velveeta or possibly sharp Cheddar cheese, cut into small chunks, plus a little extra shredded for topping
- Â Â Salt and pepper to taste
Directions
- Preheat the oven to 350 F.
- Cook the macaroni according to the package directions. Drain well.
- Meanwhile, in a large, heavy saucepan, heat the butter. Whisk in the flour to make a paste. Gradually whisk in the lowfat milk. Bring to a simmer over medium heat, whisking, till thickened, about 1 minute. Add in the cheese, salt and pepper and whisk till smooth.
- Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-qt baking dish.
- Bake in the 350 oven, uncovered, till bubbly and lightly golden brown on top, 20 to 25 min. Add in the extra shredded cheese for the last 5 min of baking. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 520 | |
| Calories from Fat 203 | 39% |
| Total Fat 22.93g | 29% |
| Saturated Fat 14.32g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 776mg | 32% |
| Potassium 464mg | 13% |
| Total Carbs 58.56g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.33g | 8% |
| Protein 19.36g | 31% |
