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Ingredientes
- 7 ounce. pkg. or 2 c. uncooked elbow macaroni (cooked as package directs and drained)
- 2 tbsp. butter
- 2 tbsp. flour
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 1/2 c. lowfat milk
- 2 c. (8 ounce.) shredded sharp cheddar cheese
Direcciones
- Preheat oven to 375 degrees.
- In medium saucepan, melt butter.
- Stir in flour, mustard and salt.
- Gradually whisk in lowfat milk.
- Cook and stir until mix thickens slightly (mix should coat spoon). Remove from heat.
- Add in 1 1/2 c. cheese; stir until melted.
- Stir in cooked macaroni.
- Turn into greased 1 1/2 qt shallow baking dish.
- Top with remaining cheese.
- Bake 20 to 25 min or until bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 230 | 64% |
| Total Fat 26.12g | 33% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1056mg | 44% |
| Potassium 292mg | 8% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.25g | 6% |
| Protein 19.78g | 32% |
