Rating: 3.5 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

In meat-and-three restaurants, this side is commonly considered a vegetable.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
9 servings (serving size: 2/3 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

260 calories; calories from fat 26%; fat 7.5g; saturated fat 4.5g; mono fat 1.5g; poly fat 0.4g; protein 13.7g; carbohydrates 33.7g; fiber 1.3g; cholesterol 24mg; iron 1.6mg; sodium 478mg; calcium 290mg.
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