FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

NEW MACARONI AND CHEESE

A healthful, affordable recipe.
Most American women don't have enough calcium in their diet. Depending on one's age, Americans need 2 to 3 cups of milk, or the calcium equivalent, each day. Milk, yogurt and cheese are the best sources of calcium. Lowfat and nonfat milk and lowfat and nonfat dairy products are good choices for everyone ages 2 and over.

30 minutes
Serves: 10


2-1/2 cups elbow macaroni
2-1/2 Tbsp margarine or butter
1/4 cup plus 2 Tbsp all-purpose flour
1/2 tsp ground mustard
1/8 tsp white pepper
1/2 tsp paprika
1 qt lowfat milk, heated
1/2 tsp Worcestershire sauce (optional)
2 cups lowfat cheddar cheese, shredded
2 Tbsp grated parmesan cheese
2 Tbsp fresh bread crumbs


Preheat oven to 350 F.

1. Cook macaroni in boiling water until firm-tender, about 8 minutes. Drain and rinse with cold water.

2. In a medium sauce pan, melt margarine or butter over low heat. Add flour, mustard, white pepper, and paprika to  the melted margarine; cook the sauce for 2 minutes, stirring continuously. Do not brown.

3. Slowly add hot milk whisking frequently. Cook over low heat, whisking often until it is smooth and thick.

4. Add Worcestershire sauce, cheddar cheese, and parmesan cheese to the white sauce. Stir over low heat until cheese melts.

5. Remove sauce from heat and add macaroni. Mix well and place in a lightly greased 13"x9" baking pan. Cover with foil.

6. Bake for 30 minutes. If desired, sprinkle the bread crumbs over macaroni and cheese. Bake uncovered for 3-5 minutes, until lightly browned.


Nutrients per serving: 3/4 cup
Calories 247; Saturated Fat 2.3 g; Iron 1.7 mg; Protein 13 g; Cholesterol 8 mg; Calcium 225 mg; Carbohydrate 34 g; Vitamin A 116 RE; Sodium 466 mg; Total Fat 6.2 g; Vitamin C 1 mg; Dietary Fiber 1 g

 
USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun - www.usda.gov/
 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.