Macaroni and Cheese

Images are stock photography and not actual photos of recipes. Final results may vary.

15MIN
30MIN
6

Directions

1
Melt butter in saucepan and stir in flour until smooth. Gradually whisk in the milk, heat until boiling and immediately turn down the heat. Simmer for a few minutes and add pepper and hot sauce, and stir in the evaporated milk. Continue simmering a few minutes and then melt about 3/4 of the cheese into the sauce. Combine sauce with cooked macaroni in a 9 x 13 inch baking dish. Sprinkle the remaining cheese over the top and bake at 350 degrees for 30 minutes.


Recipe Notes

Images are stock photography and not actual photos of recipes. Final results may vary.

  • 1/4 cup Butter
  • 1/4 cup whole wheat all-purpose flour
  • 2 cups Turner Fat Free Skim Milk
  • 1/8 tsp. pepper
  • 1/2 tsp. hot pepper sauce
  • 1/2 cup evaporated skim milk
  • 12 ounces Shredded Cheddar Cheese
  • 8 ounces elbow macaroni, cooked and drained
Email

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 6


Amount Per Serving


Calories 500 Calories from Fat 245
% Daily Value*
Total Fat 27.2g 42%
Saturated Fat 17g 85%
trans Fat 0g 0%
Cholesterol 82mg 27%
Sodium 478mg 20%
Total Potassium 0g 0%
Total Carbohydrate 39.5g 13%
Dietary Fiber 1.4g 6%
Sugars 7.9g 0%
Protein 24g 0%
Vitamin A 21% Vitamin C 1%
Calcium 58% Iron 11%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.