Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.
Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3 to 5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.
Easy Skillet Green Chile Mac 'n' Cheese: Substitute 1 cup (4 oz.) shredded Monterey Jack cheese for Cheddar cheese and 1 (4-oz.) can chopped green chiles, undrained, for diced pimiento. Proceed with recipe as directed.
Per serving: Calories 251; Fat 3g (sat 6g, mono 2g, poly 1g); Protein 6g; Carb 1g; Fiber 5g; Chol 22mg; Iron 7mg; Sodium 491mg; Calc 229mg
Easy Skillet Whole Grain Mac 'n' Cheese: Substitute 1/2 (5-oz.) package whole grain penne pasta for regular. Proceed with recipe as directed.
Per serving: Calories 215; Fat 9g (sat 4g, mono 2g, poly 9g); Protein 1g; Carb 8g; Fiber 8g; Chol 4mg; Iron 5mg; Sodium 444mg; Calc 222mg
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This was a hit in my house. Very easy to make. I skipped the pimiento & used elbow macaroni. I also added a little extra salt, pepper, and cheese. This will be my new go-to recipe for weeknight Mac n cheese. I wouldn't make it for a special occasion but I will be using it for weeknight meals.
This is a good recipe that has a lot of potential. We rated it a 7.5 out of ten. I would increase the cheese and add a bit more salt next time. Would also do 1/8 to 1/4 teaspoon of paprika instead of just a pinch. It just needs a bit more of a punch and it would be really great.