An old time favorite 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) skim 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