Healthy heart macaroni and cheese
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Margarine |
| ¼ | cup | Flour |
| ¾ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Ground red pepper |
| 3 | cups | Skim milk |
| 1¼ | cup | Shredded low-fat sharp |
| Cheddar, divided | ||
| ¼ | cup | Shredded low-fat Swiss |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 5 | cups | Cooked macaroni |
Directions
In saucepan, melt margarine. Combine flour, dry mustard, and red pepper. Slowly add to margarine and stir to make a roux. Then add the milk, stirring after each addition to make a sauce. Add the cheeses slowly, stirring to melt. Add the salt, pepper and macaroni, stirring to combine. Put into a casserole dish, cover and bake at 350 for 25-30 minutes or until bubbly and light brown. 1 serving = 223 cal 6⅘ g fat Submitted By CAROL VERGE On 06-06-95
Related recipes
- Budget macaroni and cheese
- Classic macaroni and cheese
- Easy cheesy macaroni and cheese
- Easy macaroni and cheese
- Greek macaroni & cheese
- Greek macaroni and cheese
- Hearty baked macaroni
- Herbed macaroni and cheese
- Light macaroni and cheese
- Low-fat baked macaroni and cheese
- Low-fat macaroni & cheese
- Low-fat macaroni and cheese
- Macaroni & cheese
- Macaroni and cheese
- Macaroni and cheeseheart smart
- Quick macaroni & cheese
- Quick macaroni and cheese
- Reduced-fat macaroni & cheese
- Reduced-fat macaroni and cheese
- Traditional macaroni and cheese