Family-Favorite Macaroni and Cheese (lighter recipe)

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

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

Ingredients

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.

Expert Tips

Make this dish even more kid-friendly when you use colored wagon wheel pasta shapes instead of the elbow macaroni.

Vary the flavor by using different varieties of reduced-fat cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
5 mg
5 %;
Sodium
460 mg
460 %;
Total Carbohydrate
34 g
34 %
(Dietary Fiber
5 g
5 %
),
Protein
15 g
15 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
22%;
Iron
10%;
Exchanges:
2 Starch; 1/2 Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.