| 4 cups boiling water |
2/3 cup |
n/a
|
|
| 1 cup whole wheat elbow macaroni, uncooked |
2 tablespoons |
$1.25 per pound
|
$0.11 |
| 1 teaspoon of salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 cup of butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 1/4 cup flour |
2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 2 cups low-fat milk |
1/3 cup |
$3.49 per gallon
|
$0.07 |
| 1 teaspoon fresh ground black pepper |
1/6 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 1/2 teaspoon onion powder |
0.08 teaspoon |
$3.39 per 2 5/8 ounces
|
$0.01 |
| 1/2 teaspoon garlic powder |
0.08 teaspoon |
$2.99 per 3 ounces
|
$0.01 |
| 1 tablespoon Dijon mustard |
1/2 teaspoon |
$2.69 per 8 ounces
|
$0.03 |
| 1/2 cup chicken breast, cooked and diced in 1/2 inch pieces. |
1 tablespoon |
$3.49 per pound
|
$0.15 |
| 1/2 cup green bell peppers, diced in 1/2 inch pieces. |
1 tablespoon |
$2.19 per pound
|
$0.06 |
| 1 cup ricotta cheese |
2 tablespoons |
n/a
|
|
| 2 cups shredded Colby Jack cheese (or your choice) |
1/3 cup |
n/a
|
|
| 1/2 cup crumbled cornbread |
1 tablespoon |
n/a
|
|
| 1/4 cup shredded Colby Jack cheese |
2 teaspoons |
n/a
|
|
| Total per Serving |
$0.54 |
| Total Recipe |
$3.26 |
Suggestions?