Saturday, 4 May 2013

Macaroni and Cheese Recipe

When my spouse had center related illnesses, I explored for dishes that changed our full-fat standbys. Over the years, I've modified this formula to provide new lower-in-fat items, and my family members is constantly on the appreciate it. —Cora Brown Schloitzeer, Topeka, Kansas
Macaroni and Cheese Recipe


    3 glasses fresh shoulder macaroni
    12 oz. reduced-fat process dairy products (Velveeta), sliced
    1/2 cup perfectly chopped onion
    1/3 cup all-purpose flour
    2 tsp ground mustard
    1/8 tsp. pepper
    1 can (12 ounces) fat-free disappeared milk
    1-1/4 glasses fat-free milk
    1/2 cup dry breads crumbs
    2 tbsps butter, melted


    Prepare pasta according to package directions; strain. In a 13-in. x 9-in. cooking bowl covered with cooking apply, part a third of the pasta, 50 percent of the dairy products and 50 percent of the red onion. Do it again levels. Top with staying pasta.
    In a bowl, merge the flour, mustard, spice up, disappeared dairy products and milk; add over levels. Combine breads food crumbs and butter; spread over top.
    Cover and prepare at 375° for 20 moments. Uncover; prepare 15 moments longer or until fizzy. Let stand for 10 moments before providing. Yield: 8 meals.

Nutritional Analysis: 3/4 cup is equal to 353 calorie consumption, 7 g fat (4 g soaked fat), 25 mg cholestrerol levels, 161 mg salt, 48 g carbs, 2 g roughege, 22 g proteines

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