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Ingredients
- 12 ounce elbow macaroni
- 1/4 c. butter or possibly margarine
- 1/4 c. all-purpose flour
- 3 c. lowfat milk
- 1Â 1/2 c. shredded Cheddar cheese
- 1 c. shredded Gouda cheese
- 1/2 c. shredded Mozzarella cheese
- 1/4 tsp anchovy-free Worcestershire sauce
- 1/4 tsp salt
- Â Â Bread crumbs, optional
Directions
- 1. Preheat the oven to 350 degrees.
- 2. Cook the macaroni according to package directions, for the minimum suggested time; drain.
- 3. In a 3-qt saucepan, over medium-high heat, heat the butter or possibly margarine.
- Stir in the flour till absorbed.
- 4. Using a whisk, stir in the lowfat milk. Cook over medium heat, stirring constantly, till mix comes to a boil. (Make sure you get all the edges of the pot so which there are no clumps in the bottom.) Stir in all the cheeses, the Worcestershire sauce, and salt. Remove from heat and continue stirring till cheeses are melted. Stir in the cooked macaroni. Pour into a greased 9-inch square baking pan. Sprinkle with bread crumbs, if you like.
- 5. Bake 30 to 45 min, or possibly till bread crumbs are browned and mix is heated through and bubbly.
- VARIATION: Use and additional 1 1/2 c. of shredded Cheddar instead of the Gouda and Mozzarella.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 947 | |
| Calories from Fat 420 | 44% |
| Total Fat 47.75g | 60% |
| Saturated Fat 29.58g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 1135mg | 47% |
| Potassium 602mg | 17% |
| Total Carbs 81.01g | 22% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.43g | 9% |
| Protein 47.15g | 75% |
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