Cj's Special Macaroni and Cheese
Ready In: 50 mins
Serves: 8
Ingredients
- 1 (16 ounce) box barilla plus elbow macaroni
- 6 tablespoons smart balance margarine
- 2 -3 tablespoons flour
- 2 1⁄2 cups skim milk
- 1 teaspoon salt
- 2 teaspoons black pepper, to taste (I like Lots of pepper)
- 8 ounces low-fat cheddar cheese, shredded
- 8 ounces low-fat Velveeta cheese, cubed
- 4 ounces low-fat cheddar cheese, shredded (optional)
Directions
- Preheat oven to 400°F.
- In a large non stick pot, cook and drain macaroni according to package directions; set aside.
- In the same pot melt butter. Add flour, stir until well blended.
- Pour one cup milk in gradually; stirring constantly.Bring to boiling point.
- Reduce heat to low.
- Add shredded cheddar and cubed Velveeta a little at a time, simmer until cheese melts into a creamy sauce. (If necessary slowly add up to the other half cup milk to keep cheese sauce thin enough to stir effectively).
- Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.
- Transfer macaroni to a buttered baking dish, cover with tinfoil(spray tinfoil with baking spray so it does not stick).
- Bake 30 minutes until the top is golden brown.
- Top with 4 oz sharp cheddar and allow to melt before serving. (Optional).
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