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Ingredients
- 8 ounce Elbow macaroni
- 2 c. Skim lowfat milk, divided
- 2 Tbsp. Unbleached flour
- 1/4 tsp White pepper
- 2 tsp Dry mustard
- 2 c. Shredded nonfat/reduced fat
- 1 x Single cheddar cheese, divided
Directions
- Cook the macaroni al dente according to package instructions. Drain, rinse, and drain again. Set aside.
- Place 1/2 of lowfat milk and all of the flour, pepper and mustard in a jar with a tight fitting lid. Shake till smooth, and set aside.
- Pour the remaining 1 1/2 c lowfat milk into a 2 qt pot and bring to a boil over medium heat, stirring constantly. Add in the flour mix and cook, still stirring, for about 1 minute, or possibly till thickened and bubbly. Reduce the heat to low, and add in 1 1/2 c of the cheese, and stir till the cheese melts.
- Remove the pot from the heat, and stir in the macaroni. Coat a 2 qt casserole dish with nonstick cooking spray and spread the macaroni mix proportionately in the dish. Sprinkle the remaining cheese over the top, and bake at 350 degrees for 30-35 min, or possibly till bubbly around the edges. Remove the dish from the oven and let sit for 5 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 770g | |
| Calories 1186 | |
| Calories from Fat 118 | 10% |
| Total Fat 13.67g | 17% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 507mg | 21% |
| Potassium 1335mg | 38% |
| Total Carbs 206.82g | 55% |
| Dietary Fiber 8.2g | 27% |
| Sugars 31.27g | 21% |
| Protein 55.17g | 88% |
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