Macaroni And Cheese
|Macaroni||1 1⁄2 Cup (24 tbs) (Elbow / Corkscrew)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium)|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Low fat processed american cheese slices||6 Ounce (8 Slices)|
|Tomato||1 Medium, sliced|
Cook macaroni and onion according to the package directions for the macaroni, except omit cooking oil and salt.
Meanwhile, in a medium saucepan stir together the non-fat dry milk powder, flour, and pepper.
Gradually stir in the milk till mixture is smooth.
Cook and stir over medium heat till thickened and bubbly.
Reduce heat to low.
Add the cheese, stirring till melted.
Stir in the macaroni mixture.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, in a 350° oven for 20 to 25 minutes or till bubbly.
During the last 5 minutes of baking, arrange the tomato slices atop macaroni.
Let stand for 10 minutes before serving.
Serving size: Complete recipe
Calories 1528 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 0.99 g4.9%
Trans Fat 0 g
Cholesterol 92 mg30.7%
Sodium 3177.2 mg132.4%
Total Carbohydrates 220 g73.4%
Dietary Fiber 9 g36.2%
Sugars 56.4 g
Protein 94 g187%
Vitamin A 21% Vitamin C 46.3%
Calcium 118.6% Iron 42.1%
*Based on a 2000 Calorie diet