Smooth And Creamy Mac 'n' Cheese
- 1 package elbow macaroni - (8 oz)
- 2 teaspoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 can low-fat evaporated milk - (12 oz)
- 1 1/2 cups shredded sharp Cheddar cheese - (6 oz)
Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Cook the macaroni according to package directions, omitting the salt; drain.
Meanwhile, in a large saucepan, melt the butter over high heat; add the flour, salt, and pepper. Slowly whisk in the evaporated milk and continue cooking for 3 to 4 minutes, or until the mixture begins to thicken.
Remove the saucepan from the heat and add the macaroni and the cheese; mix well, then pour into the baking dish. Bake for 20 to 22 minutes, or until bubbly and heated through.
This recipe yields 6 servings. Serving size: 1/6 recipe.
Exchanges Per Serving: 2 Starch, 1 Fat, 1 Medium-Fat Meat, 1/2 Fat-Free Milk.
Nutrition Facts: Calories 325; Calories from Fat 102; Total Fat 11g; Saturated Fat 7g; Cholesterol 33mg; Sodium 369mg; Carbohydrate 38g; Dietary Fiber 1g; Sugars 7g; Protein 17g.