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Add a photoServings: 4
Ingredients
- 1 (7 ounce.) pkg. or possibly 2 c. uncooked elbow macaroni
- 2 tbsp. butter
- 1 teaspoon salt
- 2 c. (8 ounce.) shredded Cheddar cheese
- 1 teaspoon dry mustard
- 2 tbsp. flour
- 2 1/2 c. lowfat milk
Directions
- Preheat oven to 375 degrees. Heat butter, stir in flour, mustard and salt. Stir in lowfat milk. Cook and stir till mix thickens (should coat spoon). Remove from heat. Add in 1 1/2 c. cheese. Stir till melted. Stir in cooked pasta. Turn into greased 1 1/2 qt shallow pan. Top with remaining cheese. Bake 20-25 min or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 230 | 64% |
| Total Fat 26.12g | 33% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1056mg | 44% |
| Potassium 292mg | 8% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.25g | 6% |
| Protein 19.78g | 32% |
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