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New Macaroni and Cheese
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30 minutes Serves: 10
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| 2-1/2 |
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cups elbow macaroni |
| 2-1/2 |
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Tbsp margarine or butter |
| 1/4 |
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cup plus 2 Tbsp all-purpose
flour |
| 1/2 |
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tsp ground mustard |
| 1/8 |
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tsp white pepper |
| 1/2 |
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tsp paprika |
| 1 |
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qt lowfat milk, heated |
| 1/2 |
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tsp Worcestershire sauce (optional) |
| 2 |
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cups lowfat cheddar cheese,
shredded |
| 2 |
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Tbsp grated parmesan cheese
(optional) |
| 2 |
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Tbsp fresh bread crumbs |
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Preheat oven to 350 degrees F.
| 1. |
Cook macaroni in boiling water until
firm-tender, about 8 minutes. Drain and rinse with cold water. |
| 2. |
In a medium sauce pan, melt margarine
or butter over low heat. Add flour, mustard, white pepper,
and paprika to
the melted margarine or butter and cook the sauce for 2
minutes, stirring continuously. Do not brown. |
| 3. |
Slowly add hot milk whisking frequently.
Cook over low heat, whisking often until it is smooth and thick. |
| 4. |
Add Worcestershire sauce,
if desired, cheddar cheese, and parmesan cheese
(optional) to the white sauce. Stir over low heat
until cheese melts. |
| 5. |
Remove sauce from heat and add well
drained macaroni. Mix well and place in a lightly greased
13" x 9" x 2" baking pan. Cover with foil. |
| 6. |
Bake for 30 minutes. If desired,
sprinkle the bread crumbs over macaroni and cheese.
Bake uncovered for 3 to 5 minutes, until lightly browned. |
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Nutrients per serving
3/4 cup |
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| Calories |
247 |
Saturated fat |
2.3 g |
Iron |
1.7 mg |
| Protein |
13 g |
Cholesterol |
8 mg |
Calcium |
225 mg |
| Carbohydrate |
34 mg |
Vitamin A |
116 RE |
Sodium |
466 mg |
| Total Fat |
6.2 g |
Vitamin C |
1 mg |
Dietary Fiber |
1 g |
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Most American women don't
have enough calcium in their diet. Depending on one's age,
Americans need 2 to 3 cups of milk, or the calcium equivalent,
each day. Milk, yogurt and cheese are the best sources of calcium.
Lowfat and nonfat milk and lowfat and nonfat dairy products are
good choices for everyone ages 2 and over. |
