Homemade mac and cheese in 20 minutes! You can do it!
packages (7 oz each) small pasta shells
tablespoons butter or margarine
cup Gold Medal™ all-purpose flour
teaspoon ground mustard
cups shredded Cheddar cheese (12 oz)
medium green onions, sliced (1/4 cup)
cup chopped red bell pepper
Cook and drain pasta as directed on package.
Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.
Use Swiss cheese and a dash of ground nutmeg in place of the Cheddar cheese to bring a whole new flavor to this traditional pasta dish.
Try one of the many new pasta shapes or flavored pasta in this quick recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.