Family-Favorite Macaroni and Cheese (lighter recipe)

Family-Favorite Macaroni and Cheese (<I>lighter recipe</I>)

No need to use a box mix when mac and cheese is as simple--and delicious--as this!

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

6

servings

2
cups uncooked elbow macaroni (7 ounces)
2
tablespoons margarine
1/4
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground mustard
1/4
teaspoon Worcestershire sauce
2
cups fat-free (skim) milk
1 1/2
cups reduced-fat shredded or cubed sharp Cheddar cheese (6 ounces)
  1. Heat oven to 350ºF.
  2. Cook macaroni as directed on package.
  3. While macaroni is cooking, melt margarine in 3-quart 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. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Makes 6 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Make this dish even more kid-friendly when you use colored wagon wheel pasta shapes instead of the elbow macaroni.
Substitution
Vary the flavor by using different varieties of reduced-fat cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 5 mg;
  • Sodium 460 mg;
  • Total Carbohydrate 34 g
    • (Dietary Fiber 5 g,
  • Protein 15 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Milk;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.