59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes.
cups uncooked regular or whole wheat elbow macaroni (8 oz)
cups fat-free (skim) milk
tablespoons Gold Medal™ all-purpose flour
teaspoon Dijon mustard
teaspoon ground black pepper
teaspoon ground red pepper (cayenne)
cups shredded reduced-fat sharp Cheddar cheese (8 oz)
In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
Bake 20 to 25 minutes or until edges are bubbly.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Strongly flavored Cheddar cheese, Dijon mustard and cayenne pepper bump up the flavor of this lower-fat version of macaroni and cheese.
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:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.