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Kid-Friendly Macaroni and Cheese

Yield 6 servings (serving size: 3/4 cup)
Serve with tomato soup, tossed green salad, and grape clusters or fresh fruit kebabs.

Ingredients

  • 1 tablespoon margarine
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups skim milk
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon low-sodium Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot sauce
  • 4 cups hot cooked medium elbow macaroni (about 1 3/4 cups uncooked)

Nutrition Information

  • calories 266
  • caloriesfromfat 29 %
  • fat 8.7 g
  • protein 15.6 g
  • carbohydrate 30.7 g
  • cholesterol 22 mg
  • sodium 307 mg

How to Make It

  1. Melt margarine in a saucepan over medium heat; add flour. Cook 1 minute; stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.