| 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 <levya@mindspring.com> on Apr 15,
1998
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“God: so personal that in comparison we are cold unfeeling machines”