Macaroni and Cheese
- 10 to 12 ounces elbow macaroni or other short pasta shape
- 3 tablespoons unbleached white flour
- 1 1/2 cups 1% low-fat milk or plain soy milk
- 2 tablespoons nonhydrogenated margarine
- 2 cups grated cheddar or cheddar-style soy cheese
- Salt to taste
- Cook the macaroni according to package directions and drain.
- Meanwhile, dissolve the flour in 1/2 cup of the milk, and combine with the remaining 1 cup milk, the margarine, and cheese in a saucepan.
- Slowly bring to a gentle simmer, stirring often.
- Cook over low heat until the sauce is smooth and thick, 4 to 5 minutes.
- Combine the cooked macaroni and sauce in a serving container and stir together.
- Season with salt and serve.
- Bake in a casserole dish at 400 until the top is golden and crusty, 20 to 30 minutes.
- Calories: 241
- Total Fat: 13g
- Protein: 12g
- Carbohydrate: 15g
- Cholesterol: 36mg
- Sodium: 265mg
macaroni, unbleached white flour, milk, margarine, soy cheese, salt
Taken from www.epicurious.com/recipes/food/views/macaroni-and-cheese-372784 (may not work)