November 21, 2011
Easy Macaroni and Cheese
Try this creamy, no-bake version of macaroni and cheese. It’s better for you than making it out of a box, and it doesn’t take that much longer.
Ingredients
- 12 ounces elbow macaroni or other small, shaped pasta
- 7/8 teaspoons salt
- 2 cups skim milk
- 1/4 cup all-purpose flour
- 3/4 teaspoons onion powder
- 1 cup low-fat shredded sharp Cheddar cheese
- 1/8 teaspoon hot pepper sauce, or more to taste
Directions
Bring a pot of water to boil over high heat. Add 1/8 teaspoon of the salt. Cook the pasta according to the pasta directions, drain, and return to the pot.
Meanwhile, in a large saucepan, whisk together the milk, flour, remaining salt, and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove the pan from heat and whisk in the cheese and hot sauce. Add the sauce to the pasta; toss to mix and coat.
Nutritional Facts
Servings6
Calories Per Serving336
Total Fat7g11%
Sugar6gN/A
Saturated4g20%
Cholesterol21mg7%
Protein15g31%
Carbs51g17%
Vitamin A162µg18%
Vitamin B120.5µg8%
Vitamin B60.1mg6.4%
Vitamin C1mg1.6%
Vitamin D1µgN/A
Vitamin E0.2mg1.2%
Vitamin K0.6µg0.8%
Calcium309mg31%
Fiber2g8%
Folate (food)21µgN/A
Folate equivalent (total)35µg9%
Folic acid8µgN/A
Iron1mg6%
Magnesium46mg11%
Monounsaturated2gN/A
Niacin (B3)1mg7%
Phosphorus286mg41%
Polyunsaturated0.6gN/A
Potassium286mg8%
Riboflavin (B2)0.3mg15.1%
Sodium380mg16%
Thiamin (B1)0.1mg8.5%
Trans0.2gN/A
Zinc2mg12%
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