Creamy Two-Cheese Macaroni |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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In meat-and-three restaurants, this side is commonly considered a vegetable. Ingredients:
1/4 cup all-purpose flour |
2 1/2 cups 1% low-fat milk |
1 cup (4 ounces) shredded extra-sharp cheddar cheese, divided |
6 ounces light processed cheese, cubed (such as velveeta light) |
6 cups hot cooked elbow macaroni (about 3 cups uncooked) |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
3. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375° for 25 minutes or until bubbly.
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