Macaroni and Cheese

Oxmoor House
5 servings (serving size: 1 cup)

Ingredients

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2 1/2 cups 1% low-fat milk, divided
2 tablespoons all-purpose flour
1 tablespoon light butter
1 1/2 cups (6 ounces) pre-shredded reduced-fat Cheddar cheese
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked elbow macaroni
Cooking spray
1/4 cup dry breadcrumbs

Preparation

Prep: 14 Minutes
Cook: 40 Minutes

Preheat oven to 375°.

Whisk together 1 cup milk and flour in a saucepan; add remaining 1 1/2 cups milk, stirring well. Cook, stirring constantly, over medium heat 8 minutes or until bubbly. Reduce heat to low; add butter and next 4 ingredients. Cook, stirring constantly, 2 minutes. Stir in pasta; spoon into a 2-quart casserole coated with cooking spray. Sprinkle with breadcrumbs.

Bake at 375° for 30 minutes or until bubbly.

Created date

March 2010

Nutritional Information

Calories 377
Fat 11.5 g
Satfat 7.1 g
Protein 20.0 g
Carbohydrate 45.2 g
Cholesterol 35 mg
Iron 2.1 mg
Sodium 692 mg
Caloriesfromfat 29 %
Fiber 1.7 g
Calcium 446 mg