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Ingredients
- 1 lb elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 2 1/2 c. shredded sharp Cheddar divided
Directions
- Cook the macaroni in boiling water for about 10 min till tender but still hard. Drain well and set aside.
- In a deep skillet, heat the butter over medium heat. Add in the flour to make a roux and cook, stirring, to remove any lumps. Pour in the lowfat milk and cook till the mix is thick and smooth. Season with salt and pepper. Stir in 2 c. of the Cheddar and continue to cook till melted. Add in the cooked macaroni and stir.
- Transfer the mix to a 2-qt casserole dish. Bake in a preheated 350 degree oven for 20 min. Remove the casserole from oven, top with remaining 1/2 c. cheese. Bake for an additional 5 min till warm and bubbly.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 385 | |
| Calories from Fat 136 | 35% |
| Total Fat 15.46g | 19% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 243mg | 10% |
| Potassium 164mg | 5% |
| Total Carbs 44.28g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.7g | 1% |
| Protein 16.42g | 26% |
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