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Macaroni and Cheese

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Make it a Meal

Add these dishes to make a full meal:

Hot Pork and Pear Salad

Easy Autumn Beef Stew

Blackberry Mint Bisque

Wine Pairings

An old time favourite with a low-fat spin.

Preparation facts

Servings: 4

Yield: 6 cups (1.4L)

Ingredients

2 cups (230g) elbow macaroni, uncooked

1 1/2 Tbs (20g) margarine

1/4 cup (30g) flour

2 cups (480mL) skimmed milk

1 tsp (5mL) Worcestershire sauce

3/4 tsp (1g) dry mustard

1/8 tsp (1mL) Tabasco sauce, (or other hot red pepper sauce)

1/8 tsp (1g) black pepper, freshly ground

2 cups (230g) reduced fat cheddar cheese, shredded

3 Tbs (25g) Parmesan cheese, grated, fresh

Directions

In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.

Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.

Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

Nutrition facts

Serving Size 1 serving
Calories 561
Calories from Fat 195 (35%)
% Daily Value*
33%Total Fat 21g
59%Saturated Fat 11.8g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 6.5g
21%Cholesterol 64mg
39%Sodium 946mg
6%Potassium 211mg
16%Total Carbohydrate 49g
6%Dietary Fiber 1.5g
Sugars 2g
Sugar Alcohols 0g
82%Protein 41g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.