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Baked Macaroni and Cheese
Ingredients:
8 ounces elbow macaroni
2 tbs. flour
2 tsp. dry mustard
2 c. skim milk, divided
1/4 tsp. white pepper
2 c. shredded nonfat processed Cheddar cheese, or 2 c. shredded reduced-fat Cheddar cheese, divided
8 ounces elbow macaroni
2 tbs. flour
2 tsp. dry mustard
2 c. skim milk, divided
1/4 tsp. white pepper
2 c. shredded nonfat processed Cheddar cheese, or 2 c. shredded reduced-fat Cheddar cheese, divided
Directions:
Cook the macaroni al dante according to directions. Drain, rinse and drain again. Set aside. Place 1/2 c. of the milk and all of the flour, pepper, and mustard in a jar with a tight fitting lid. Shake until smooth. and set aside. Pour the remaining 1 1/2 c. of milk into a 2 quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture, and cook, still stirring for about 1 minute, or until thickened and bubbly. Reduce the heat to low, add 1 1/2 c. of the cheese, and stir until the cheese melts. Remove the pot from the heat, and stir in the macaroni. Coat a 2-quart casserole dish with nonstick cooking spray, and spread the macaroni mixture evenly in the dish. Sprinkle the remaining cheese over the top, and bake at 350 degrees for 30-35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.
Cook the macaroni al dante according to directions. Drain, rinse and drain again. Set aside. Place 1/2 c. of the milk and all of the flour, pepper, and mustard in a jar with a tight fitting lid. Shake until smooth. and set aside. Pour the remaining 1 1/2 c. of milk into a 2 quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture, and cook, still stirring for about 1 minute, or until thickened and bubbly. Reduce the heat to low, add 1 1/2 c. of the cheese, and stir until the cheese melts. Remove the pot from the heat, and stir in the macaroni. Coat a 2-quart casserole dish with nonstick cooking spray, and spread the macaroni mixture evenly in the dish. Sprinkle the remaining cheese over the top, and bake at 350 degrees for 30-35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.
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