Recipe by JennaScarfe
A light version of Mac and Cheese from Betty Crocker
Top Review by elastigirl
I used reduced-fat mild cheddar instead due to the fact that I'm cheap and the mild cheddar was on sale, and I think that next time I will spring for the sharp. The sharp cheddar would have added a considerable amount of flavor that I found lacking when using mild, and would have made this a 5-star rating. Other than that, I really liked the recipe. In fact, I liked it better than full-fat versions of baked macaroni and cheese that I've made, because the lower fat content cuts back on the cheese's tendency to separate and get greasy. This, on the other hand, comes out nice and creamy. You have to be a little patient with the roux, though, since it's kind of hard to make a good cream sauce with this little fat. You have to add the milk VERY GRADUALLY at the beginning and make certain that the milk, flour, and margarine, are completely smooth. I'll definitely make this again, as well as experiment with add-ins, different cheeses, etc. Two thumbs-up!
- 2 cups uncooked elbow macaroni (7 ounces)
- 2 tablespoons margarine
- 1⁄4 cup Gold Medal all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground mustard
- 1⁄4 teaspoon Worcestershire sauce
- 2 cups nonfat milk (skim)
- 1 1⁄2 cups reduced-fat sharp cheddar cheese (6 ounces)
Directions See How It's Made
- Heat oven to 350ºF.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.