Serves: 4
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.
This Macaroni and Cheese recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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