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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a light version of my original family recipe (#136608). I normally fix this one now that my kids are older and watching their calories! Ingredients:
1/4 cup butter |
1/4 cup flour |
2 cups nonfat milk |
1/8 teaspoon pepper |
1/2 teaspoon hot pepper sauce |
1/2 cup evaporated skim milk |
12 ounces low-fat sharp cheddar cheese, shredded |
8 ounces elbow macaroni, cooked and drained |
Directions:
1. In a saucepan, over low heat, melt butter. Add flour; stir with a wooden spoon 3 minutes or until sauce is frothy and taste of flour is gone.
2. Gradually whisk in the milk and continue heating until sauce is just at the boiling point. Turn down the heat; let simmer a few minutes.
3. Add pepper and hot suauce but, don't use sauce too sparingly as it helps to bring out the taste of the cheese.
4. Stir in the evaporated milk; simmer briefly or until the flavors are blended.
5. Stir 3/4 of the cheese into the simmering sauce and stirring until melted. Combine cheese sauce with the cooked macaroni and pour into a 9 x 13 baking dish. Sprinkle the remaining cheese over the top.
6. Bake at 350 for 30 mintues.
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