Creamy Macaroni and Cheese

This comforting classic is surprisingly easy to make. Serve as an entrée with a green salad, or halve the serving size for a side dish.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 11%
  • Fat: 3.5g
  • Saturated fat: 1.7g
  • Protein: 17.3g
  • Carbohydrate: 45.7g
  • Fiber: 1.9g
  • Cholesterol: 13mg
  • Iron: 2.3mg
  • Sodium: 673mg
  • Calcium: 310mg


  • 8 ounces uncooked elbow macaroni
  • 3/4 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 5 ounces light processed cheese (such as Velveeta Light), cubed


  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 2. While pasta cooks, combine milk, flour, and salt in a large saucepan, stirring with a whisk. Cook over medium heat 3 minutes or until thickened, stirring constantly with whisk. Add cheese, stirring until cheese melts. Remove from heat.
  3. 3. Stir in pasta. Serve immediately.
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