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Creamy Two-Cheese Macaroni

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 9 servings (serving size: 2/3 cup)
In meat-and-three restaurants, this side is commonly considered a vegetable.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.