Macaroni and Cheese

Name: Macaroni and Cheese
Yield: 6 to 8 child-size servings
Ingredients: 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

December 9, 2011

This basic macaroni and cheese is on the rich side (it just doesn’t work with reduced-fat cheese), but it is so comforting. Even if you don’t have kids, you can make this when you’re in the mood for “nursery food.”

Recipe information

Yield
6 to 8 child-size servings

Ingredients

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

Preparation

Step 1
Cook the macaroni according to package directions and drain.
Step 2
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.
Step 3
Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt and serve.
variation
Step 4
Bake in a casserole dish at 400° until the top is golden and crusty, 20 to 30 minutes.
nutrition information
Step 5
Calories: 241
Step 6
Total Fat: 13g
Step 7
Protein: 12g
Step 8
Carbohydrate: 15g
Step 9
Cholesterol: 36mg
Step 10
Sodium: 265mg

The Vegetarian 5-Ingredient Gourmet

TagsMac and Cheese Pasta Macaroni Cheddar Cheese Dairy Main Side Dinner Dairy Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Easy Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

variation

Step 4

nutrition information

Step 5

Step 6

Step 7

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Step 9

Step 10

Recipe notes