Macaroni and vegetables with cheese sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Margarine |
| 1 | Garlic clove, minced | |
| ½ | cup | Low fat milk (1%) |
| 2 | teaspoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| 2½ | ounce | Red-fat Cheddar cheese, |
| Shredded and divided | ||
| ½ | teaspoon | Worcestershire sauce |
| ¾ | cup | Cooked elbow macaroni |
| ½ | cup | Cooked broccoli florets |
| ½ | cup | Cooked cauliflower florets |
Directions
In 1-quart microwavable casserole, combine margarine and garlic; microwave on HIGH for 30 seconds, until margarine is melted.
In 1-cup liquid measure, combine milk, flour and salt, stirring to disolve flour. Using a wire wisk, stir into margarine-garlic mixture. Cover and microwave on HIGH for 1 minute. Stir in 2 oz cheese and the Worcestershire sauce. Microwave on HIGH for 2 minutes, utnil mixture thickens.
Add macaroni, broccoli, and cauliflower to cheese sauce and stir to coat.
Microwave on Medium-High (70%) for 2 minutes, until thoroughly heated. Top with remaining cheese. Microwave on HIGH for 30 seconds, until cheese is melted. Per serving: ½ Milk, 1 Fat, 3 Proteins, 2 Vegetables, 1½ breads, 20 Optional Calories
496 calories, 17g fat
Posted to Digest eat-lf.v097.n164 by "Tina D. Bell" <tdbell@...> on Jun 26, 1997