Mac and Cheese

Name: Mac and Cheese
Ingredients: 1 pound large elbow macaroni; 1/4 cup all purpose flour; 2 1/2 cups nonfat milk; 1 tablespoon margarine; 1/4 teaspoon paprika; 1 teaspoon dry mustard; 1/2 teaspoon hot sauce; 1 teaspoon salt; 1/4 teaspoon pepper; 1 pound reduced-fat cheddar cheese, shredded; 1 large ripe tomato, sliced; 3 tablespoons freshly grated Parmesan cheese

12 ingredients

13 steps

Ingredients

1 pound large elbow macaroni
1/4 cup all purpose flour
2 1/2 cups nonfat milk
1 tablespoon margarine
1/4 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon hot sauce
1 teaspoon salt
1/4 teaspoon pepper
1 pound reduced-fat cheddar cheese, shredded
1 large ripe tomato, sliced
3 tablespoons freshly grated Parmesan cheese

Directions

1

Cook macaroni according to package directions.
2

Drain and set aside.
3

In a screw-top jar, combine flour with 1/2 cup of the nonfat milk to form a smooth paste.
4

Set aside.
5

In a saucepan over medium heat, melt margarine; add remaining milk, paprika, mustard, hot sauce, salt and pepper, stirring constantly.
6

When milk is hot, gradually stir in reserved flour mixture.
7

Cook, stirring constantly, until slightly thickened and bubbly.
8

Add cheddar cheese; stir until melted.
9

Stir macaroni into cheese sauce.
10

Transfer to a 2-quart casserole.
11

Arrange tomato slices over top, pushing edges of each slice into macaroni.
12

Bake, uncovered, at 350F for 45 minutes.
13

Sprinkle with Parmesan and serve.