|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Macaroni and Cheese |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Macaroni and Cheese recipe on the web!!Prep: 25 min; Bake: 25 min Mix up your cheeses! Try Vermont white Cheddar, or even a mixture of half sharp Cheddar and half Monterey Jack cheese with jalapeño peppers, in this great-tasting comfort food. _ cups uncooked elbow macaroni (7 ounces) ___ cup butter or stick margarine ___ cup all-purpose flour ___ teaspoon salt ___ teaspoon pepper ___ teaspoon ground mustard ___ teaspoon Worcestershire sauce _ cups milk _ cups shredded sharp cheddar cheese (8 ounces) 1. Heat oven to 350°. 2. Cook macaroni as directed on package. 3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over 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; remove from heat. Stir in cheese until melted. 4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly. NUTRITION FACTS: 1 Serving (about 1 cup):; Calories 605 (Calories from Fat 305); Fat 34g (Saturated 21g); Cholesterol 100mg; Sodium 790mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 26g % DAILY VALUE:; Vitamin A 28%; Vitamin C 0%; Calcium 46%; Iron 14% DIET EXCHANGES:; 2 1/2 Starch; 1 1/2 High-Fat Meat; 4 Fat; 1 Skim Milk Lighter Macaroni and Cheese: For 10 grams of fat and 375 calories per serving, decrease butter to 2 tablespoons. Use fat-free (skim) milk and substitute 1 1/2 cups reduced-fat Cheddar cheese (6 ounces) for the 2 cups regular sharp Cheddar cheese. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Homemade Pasta Egg Noodles Noodles Romanoff Fettuccine Alfredo Alfredo Sauce Pasta Primavera Pasta with Pesto Vermicelli with Fresh Herbs Gorgonzola Linguine with Toasted Walnuts Macaroni and Cheese Italian Sausage Lasagna Creamy Seafood Lasagna Spaghetti and Meatballs Manicotti Red Sauce Stir-Fried Asian Beef and Noodles Spaghetti Pie Easy Southwestern Stroganoff Straw and Hay Pasta Spaghetti Carbonara Chili Macaroni Chicken Tetrazzini Asian Chicken and Noodles Cavatappi with Roasted Chicken and Vegetables Ravioli with Pesto Cream Italian Chicken and Couscous Linguine with Red Clam Sauce Red Clam Sauce Spaghetti with White Clam Sauce PASTA BASICS PASTA COOKING CHART KEEPING PASTA DISHES HOT |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
