Kid-Friendly Macaroni and Cheese

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Serve with tomato soup, tossed green salad, and grape clusters or fresh fruit kebabs.
6 servings (serving size: 3/4 cup)


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1 tablespoon margarine
2 tablespoons all-purpose flour
1 1/4 cups skim milk
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
3 tablespoons grated Parmesan cheese
1 teaspoon low-sodium Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/8 teaspoon hot sauce
4 cups hot cooked medium elbow macaroni (about 1 3/4 cups uncooked)


Melt margarine in a saucepan over medium heat; add flour. Cook 1 minute; stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

Created date

April 2003

Nutritional Information

Calories 266
Caloriesfromfat 29 %
Fat 8.7 g
Protein 15.6 g
Carbohydrate 30.7 g
Cholesterol 22 mg
Sodium 307 mg