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Motzs Homemade Macaroni and Cheese




Source of Recipe


shadesofjaim.com


Recipe Introduction


Serving Size : 8


List of Ingredients




2 cups elbow macaroni
2 Tb reduced-fat butter or margarine
1 Tb flour
2 cups skim milk
1/2 lb shredded Kraft 2% Sharp Cheddar or Sargento Reduced-Fat Mild Cheddar -- (2 cups or 8 oz)
1/2 a small onion -- grated or finely chopped
1 tsp salt
1/3 cup breadcrumbs


Recipe



Cook macaroni, drain, and set aside.

Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt. (Don't forget the salt!) Heat on medium-high while stirring constantly. When mixture is at a rolling boil, add ¾ of the cheese. (save the other ¼ for the top.) I recommend adding the cheese a little bit at a time so it melts nice and soft. Also be sure to keep mixture at rolling boil while adding cheese or it may not melt correctly.

Put macaroni in large bowl or casserole dish. (I use a 2L round glass dish.) Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400º oven for 35-40 minutes.



NOTES : 250 calories, 10 g. fat, .8 g. fiber