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This low-fat, made-from-scratch family favorite, is a good source of calcium from the cheese. And as a bonus, this comfort-food classic can fit into a healthful eating plan.
1 Ratings 0 Comments
Yield: 6 servings
Preparation Time: 10 min; Total Time: 30 min
2 | Tablespoons | butter or margarine | |
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2 | Tablespoons | seasoned dry bread crumbs | |
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1/4 | cup | flour | |
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1/4 | teaspoon | salt | |
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2 | cups | fat free milk | |
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1/4 | pound | (4 ounce) 2% Milk Velveeta, cut into 1/2- inch cubes | |
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1 | package | (8 ounce) Kraft Free Shredded Non-Fat Cheddar Cheese, divided | |
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2 | cups | elbow macaroni, cooked, drained | |
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Yield: 6 servings
Approximate Nutrient Content per serving:
Calories: | 320 | |
Calories From Fat: | 63 | |
Total Fat: | 7g | |
Saturated Fat: | 4g | |
Cholesterol: | 25mg | |
Sodium: | 880mg | |
Total Carbohydrates: | 40g | |
Dietary Fiber: | 2g | |
Sugars: | 7g | |
Protein: | 24g |
20%DV vitamin A, 0%DV vitamin C, 60%DV calcium, 10%DV iron. Exchange: 2-1/2 Starch, 2 Meat (L), 1/2 Fat
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 350 degrees F
Melt butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside.
Stir flour and salt into remaining butter in saucepan; cook and stir 1 minutes.
Gradually stir in milk until well blended; cook and stir until thickened.
Add Velveeta and 1 1/2 cups cheddar; cook until melted, stirring frequently. Stir in macaroni.
Spoon into 1 1/2- quart casserole; top with remaining cheddar and buttered crumbs.
Bake 20 minutes or until heated through.
Make Ahead:
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake at 350 degrees F for 30 minutes or until heated through.
Recipe and photo courtesy of Kraft Foods
www.KraftRecipes.com
Please note that some ingredients and brands may not be available in every store.
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