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Family-Favorite Macaroni and Cheese (lighter recipe)

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  • Prep 25 min
  • Total 50 min
  • Servings 6
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No need to use a box mix when mac and cheese is as simple--and delicious--as this!
Updated Jul 14, 2014
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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)
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this dish even more kid-friendly when you use colored wagon wheel pasta shapes instead of the elbow macaroni.
  • tip 2
    Vary the flavor by using different varieties of reduced-fat cheese.

Nutrition

240 Calories, 7 g Total Fat, 15 g Protein, 34 g Total Carbohydrate

Nutrition Facts

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