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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another mac and cheese recipe! This one is a bit lower in fat than the blue box stuff, yet quite tasty. Ingredients:
1 lb elbow macaroni (or rotini pasta) |
4 tablespoons unsalted butter |
1/2 cup flour |
1/2-3/4 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon ground mustard |
1/2 teaspoon worcestershire sauce |
4 1/2 cups nonfat milk |
3 cups shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 350ºF.
2. Cook macaroni according to package directions; drain
3. While macaroni is cooking, melt butter in a large saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
4. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
5. Gently stir macaroni into cheese sauce. Pour into ungreased 4-quart (or larger)casserole.
6. Bake uncovered at 350 degrees for 20 to 25 minutes or until bubbly.
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