Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 1/2 8-ounce package whole grain elbow macaroni
- 3 tablespoons margarine or butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups skim milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups (8-ounces) shredded cheddar cheese
- Optional: 1/2 cup bread crumbs
Directions
- Cook noodles according to package directions
- Preheat oven to 350 degrees F.
- In medium saucepan, melt margarine or butter. Stir in flour. Gradually stir in milk. Cook, stirring constantly over medium heat until sauce thickens. Stir in salt and pepper.
- Add cheese and stir until cheese melts.
- Stir cheese mixture into cooked pasta.
- Spoon pasta into a greased 2-quart baking dish.
- Top with bread crumbs if desired.
- Bake 30 minutes.
Tips and variations
- Make this dish healthier by adding chopped vegetables when you mix the cheese sauce with the pasta. Try onion, broccoli, red pepper, corn, tomatoes, or cauliflower.
- Try using a combination of cheeses instead of just cheddar.
- Reheat leftover macaroni and cheese in the microwave. Add a little more milk before heating and stir frequently.
Nutritional info
Calories
379
Total fat
22.3 g
Saturated fat
10.3 g
Cholesterol
50 mg
Sodium
713 mg
Total carbohydrates
26.9 g
Dietary fiber
1.9 g
Protein
19.2 g
Total sugar
7 g
Allergens
Dairy
Wheat
