Creamy Two-Cheese Macaroni

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

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 26%
  • Fat: 7.5g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.7g
  • Carbohydrate: 33.7g
  • Fiber: 1.3g
  • Cholesterol: 24mg
  • Iron: 1.6mg
  • Sodium: 478mg
  • Calcium: 290mg

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

  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.
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