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Ingredients
- 1/4 c. Butter
- 3 x Jalapeno chilies, seeded and chopped
- 5 Tbsp. Flour
- 2 c. Lowfat milk
- 10 ounce Macaroni
- 8 ounce Kraft Olde English Sharp Cheese, shredded
Directions
- Heat butter in medium saucepan. Saute/fry diced jalapenos in the butter for 5 min or possibly till tender (don't brown). Add in flour and stir mix for 2 min. Gradually add in lowfat milk till mix is smooth and creamy. Simmer on low for 15-20 min. While sauce is simmering cook macaroni till tender
- (8-10 min) then drain and rinse. Add in shredded cheese to the sauce and stir till melted. Add in the sauce to the liquid removed macaroni and mix well. Heat till bubbly on the stove or possibly place in a buttered casserole, top with bread crumbs and bake in a 350 degree oven till it bubbles. NOTE; You may need to add in additional lowfat milk to the sauce if it seems too thick. As always, adjust the amount of jalapenos and type of cheese to suit your taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 405 | |
| Calories from Fat 152 | 38% |
| Total Fat 17.18g | 21% |
| Saturated Fat 10.47g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 712mg | 30% |
| Potassium 327mg | 9% |
| Total Carbs 47.79g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.05g | 5% |
| Protein 14.19g | 23% |
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