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Today's Creamy Mac and Cheese




Source of Recipe


desparationdinners.com


List of Ingredients




2 cups uncooked elbow macaroni noodles
2 tablespoons margarine or butter
2 tablespoons flour
1 cup skim milk
1/2 teaspoon Dijon mustard, optional
2 cups already shredded 2% sharp Cheddar cheese
1 cup cubed deli ham, optional




Recipe



1. Bring a large pot of water to a boil, and cook the macaroni for 7 to 9 minutes, or until the desired tenderness is reached.

2. Meanwhile, measure out the rest of your ingredients and set them beside the stovetop.


3. In a medium-sized saucepan, melt the margarine over medium-low heat. Add the flour and cook, stirring constantly for 1 minute as the mixture forms a paste. Add the milk slowly, stirring constantly, and cook for 3 minutes until the sauce thickens slightly. Do not let the sauce boil. (You may have a few lumps. Ignore them.) Add the mustard, if using, and the cheese, stirring until the cheese sauce is smooth. Remove the sauce from the heat until the noodles are done.

4. When the noodles are just tender, remove from the heat and drain thoroughly. Pour the drained noodles into the pan with the cheese sauce and stir to mix well. Add the ham, if desired, and stir. Season with salt and pepper to taste. Serve at once.

Serves 6 as a main dish, 8 as a side dish.


Cook's Notes: This dish is a cinch if you purchase bags of already-grated cheese and have all of your ingredients measured out before you start the cheese sauce. A bit of Dijon mustard in the cheese sauce adds an extra zip, but feel free to leave it out. The original recipe called for whole milk, 1 1/2 cups grated cheese (cheddar, Swiss or a combination) and 1/4 cup grated Parmesan cheese. These can easily be substituted.


Approximate Values Per Main-Dish Serving: 290 calories (38% from fat), 12 g fat (6 g saturated), 27 mg cholesterol, 15 g protein, 31 g carbohydrates, 1 g dietary fiber, 373 mg sodium
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