Back 1 Package (7 oz. / 198 g) Elbow
Macaroni, cooked per package directions
1/2 Cup / 125 mL Watkins Cream Soup Base
3/4 Cup / 180 mL All-Purpose Flour
1 Cup / 250 mL 1% Milk
1-1/2 Cups / 375 mL Water
2 Tbsp. / 30 mL Watkins Onion Flakes
1/4 teas. / 1.2 mL Watkins Black Pepper
8 oz. / 227 g Shredded Reduced-Fat Sharp Cheddar Cheese
1/4 Cup / 60 mL Dry Breadcrumbs
1/4 teas. / 1.2 mL Watkins Paprika
While macaroni is cooking, combine Cream Soup Base and next five ingredients; bring to a boil over medium heat, stirring constantly; boil for one minute. Remove from heat; stir in cheese until melted. Place cooked and drained macaroni in large casserole dish and cover with cheese sauce; mix well. Combine breadcrumbs and paprika; sprinkle around outer edge of dish. Bake at 350ºF / 180ºC for 30 minutes or until macaroni and cheese begins to bubble. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 390, Protein 18g, Carbohydrates 46g, Sodium 990mg, Fat
15g, Saturated Fat 6g, Cholesterol 37mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
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