Ritzy Macaroni And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 4 | T | FLEISCHMANN'S Margarine |
| 2 | T | All-purpose flour |
| 2 | c | Milk |
| 2 | c | Shredded Cheddar cheese |
| 2 | t | GREY POUPON Dijon mustard |
| 2 | c | Elbow macaroni, cooked |
| 12 | RITZ Crackers, crushed | |
| about 1/2 cup crumbs |
INSTRUCTIONS
PREPARATION TIME: 15 minutes COOKING TIME: 30 to 40 minutes In large saucepan, over medium heat, melt 2 tablespoons margarine. Stir in flour until smooth. Gradually stir in milk; cook, stirring constantly, until mixture thickens and begins to boil. Remove from heat. Blend in cheese and mustard; stir in macaroni. Pour into lightly greased 1-1/2-quart baking dish; sprinkle with crumbs. Melt remaining 2 tablespoons margarine; drizzle over crumbs. Bake at 400 degrees F. for 30 to 40 minutes until bubbly and browned. Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@duo-county.com> on Feb 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 52.7mg
Sodium: 369.7mg
Potassium: 167.6mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 4.9g
Protein: 14.4g