Kid-Friendly Macaroni and Cheese

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Yield:
6 servings (serving size: 3/4 cup)
January 1996
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 266
  • Caloriesfromfat 29%
  • Fat 8.7g
  • Protein 15.6g
  • Carbohydrate 30.7g
  • Cholesterol 22mg
  • Sodium 307mg

How to Make It

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.

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