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Add a photoServings: 6
Ingredients
- 1 pkt macaroni
- 4 Tbsp. butter
- 4 Tbsp. flour
- 2 c. lowfat milk
- 1 dsh pepper
- 1/2 tsp Tabasco sauce
- 1/2 c. heavy cream or possibly half and half
- 3 c. shredded cheddar cheese mild or possibly medium
Directions
- Cook and drain the macaroni. Heat the butter in a saucepan over low heat.
- Add in the flour, and stir for about 3 min. Meanwhile, heat the lowfat milk. Add in the hot lowfat milk gradually to the flour mix, stirring constantly. Turn up the heat and cook, stirring, till the sauce is just at the boiling point. Turn down the heat and let it simmer for a few min. Add in the pepper and Tabasco sauce. Do not be afraid of the Tabasco - it will help bring out the flavor of the cheese. Stir in the cream and simmer a little longer till the flavors are blended. Mix three-quarters of the shredded cheese into the simmering sauce. Stir. As soon as it melts, combine it with the liquid removed macaroni and pour it into a baking dish. Sprinkle the top with the remaining cheese and bake for 25-30 min in a 350 degree oven.
- NOTES: I also like to add in toasted bread crumbs to this dish. Heat a small amount of butter in a non-stick skillet. Add in about a half c. of dry, unseasoned bread crumbs and cook, stirring, till butter is absorbed and bread crumbs are golden brown. Do not overtoast. Sprinkle over top of macaroni and cheese before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 383 | |
| Calories from Fat 272 | 71% |
| Total Fat 30.95g | 39% |
| Saturated Fat 19.6g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 448mg | 19% |
| Potassium 193mg | 6% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.55g | 3% |
| Protein 17.64g | 28% |
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