SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Macaroni and Cheese

Makes: 4 servings
Prep 25 mins Stand 10 mins
Macaroni and Cheese
  • 8  ounces  dried elbow macaroni or desired-shape pasta (2 cups)
  • 2  tablespoons  butter or margarine
  • 2  tablespoons  all-purpose flour
  • 1/8  teaspoon  ground black pepper
  • 1 1/2  cups  fat-free milk
  • 1 12  ounce package  sliced reduced-fat process American cheese product, torn

1. Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving. Makes 4 servings.

From the Test KitchenOven Macaroni and Cheese:
  • Preheat oven to 350 degrees F. Prepare as above, except increase milk to 2 cups. Transfer mixture to a 2-quart casserole. Bake, uncovered, for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving.
Nutrition Facts (Macaroni and Cheese)
  • Servings Per Recipe 4,
  • cal. (kcal) 507,
  • Fat, total (g) 20,
  • chol. (mg) 62,
  • sat. fat (g) 11,
  • carb. (g) 54,
  • fiber (g) 2,
  • pro. (g) 29,
  • sodium (mg) 1245,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe