| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Elbow macaroni |
| 2 |
c |
Skim milk; divided |
| 2 |
tb |
Unbleached flour |
| 1/4 |
ts |
White pepper |
| 2 |
ts |
Dry mustard |
| 2 |
c |
Shredded nonfat/reduced fat |
| 1 |
|
Single cheddar cheese; divided |
INSTRUCTIONS
Cook the macaroni al dente according to package instructions. Drain, rinse,
and drain again. Set aside.
Place 1/2 of milk and all of the flour, pepper and mustard in a jar with a
tight fitting lid. Shake until smooth, and set aside.
Pour the remaining 1 1/2 c milk into a 2 quart pot and bring to a boil over
medium heat, stirring constantly. Add the flour mixture and cook, still
stirring, for about 1 minute, or until thickened and bubbly. Reduce the
heat to low, and add 1 1/2 c of the cheese, and stir until the cheese
melts.
Remove the pot from the heat, and stir in the macaroni. Coat a 2 quart
casserole dish with nonstick cooking spray and spread the macaroni mixture
evenly in the dish. Sprinkle the remaining cheese over the top, and bake at
350 degrees for 30-35 minutes, or until bubbly around the edges. Remove the
dish from the oven and let sit for 5 minutes before serving.
Per 1 cup serving: 232 calories, 8 mg cholesterol, 0.7 g fat, 1 g fiber,
20 g protein, 338 mg sodium
Posted to TNT Recipes Digest by rfalconmoors@juno.com on Mar 29, 1998
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