Name: Macaroni and Cheese
Ingredients: 1 3/4 c Medium elbow macaroni; uncooked; 1 tb Margarine; 2 tb All-purpose flour; 1 1/4 c Skim milk; 1/2 ts Dry mustard; 1/8 ts Pepper; 1 ts 72%-less-sodium Worcestershire sauce; 1/8 ts Hot sauce; 1 1/2 c Shredded reduced-fat sharp Cheddar cheese; (6 ounces); 3 tb Grated Parmesan cheese

How can you speak of life and death with such a heart? How can you preach of heaven and hell in such a careless, sleepy manner? Do you believe what you say? Are you in earnest or in jest? How can you tell people that sin is such a thing, and that so much misery is upon them and before them, and be no more affected with it? Should you not weep over such a people, and should not your tears interrupt your words? Should not you cry aloud, and show them their transgressions, and entreat and beseech them as for life and death?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	6	Servings

INGREDIENTS

1 3/4	c	Medium elbow macaroni; uncooked
1	tb	Margarine
2	tb	All-purpose flour
1 1/4	c	Skim milk
1/2	ts	Dry mustard
1/8	ts	Pepper
1	ts	72%-less-sodium Worcestershire sauce
1/8	ts	Hot sauce
1 1/2	c	Shredded reduced-fat sharp Cheddar cheese; (6 ounces)
3	tb	Grated Parmesan cheese

INSTRUCTIONS

Cook macaroni according to package directions, omitting salt and fat. Drain
and set aside.
Melt margarine in a saucepan over medium heat; add flour, and cook 1
minute, stirring constantly with a wire whisk. Gradually add milk, stirring
constantly. Bring to a boil; cook 1 minute. Remove from heat; stir in dry
mustard and next 3 ingredients. Add cheeses; stir until melted.
Combine cheese sauce and macaroni in a bowl; stir well. Yield: 6 servings
(serving size: 3/4 cup).
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, May/Jun 1993, page 108
Posted to EAT-LF Digest by Kat Rodman <[email protected]> on Apr 15,
1998

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“God: so personal that in comparison we are cold unfeeling machines”