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Ingredientes
- 1/2 pound elbow macaroni
- 1 c. Velveeta cheese (cubed)
- 1/4 c. lowfat milk
- salt and pepper to taste
Direcciones
- Cook macaroni according to package directions and drain. In a small saucepan pour in lowfat milk and cubed Velveeta cheese. Cook over low heat allowing the cheese to heat, stirring frequently to prevent sticking. Return cooked elbows to cooking pan, pour cheese sauce over the elbows. Stir to mix and serve.
- I have struggled for years making macaroni and cheese by the old method of cooking the macaroni, making a cheese sauce, assembling and baking. I learned a method from my daughter-in-law, Dina, that is much easier and actually much tastier and I share it with you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 84 | 32% |
| Total Fat 9.34g | 12% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 598mg | 25% |
| Potassium 232mg | 7% |
| Total Carbs 32.6g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.73g | 3% |
| Protein 11.7g | 19% |
