Creamy Two-Cheese Macaroni

Creamy Two-Cheese Macaroni Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
In meat-and-three restaurants, this side is commonly considered a vegetable.

Yield:

9 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 4.5 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 13.7 g
Carbohydrate 33.7 g
Fiber 1.3 g
Cholesterol 24 mg
Iron 1.6 mg
Sodium 478 mg
Calcium 290 mg

Ingredients

1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
1 cup (4 ounces) shredded extra-sharp cheddar cheese, divided
6 ounces light processed cheese, cubed (such as Velveeta Light)
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375° for 25 minutes or until bubbly.

August 2001
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