My friend found this in a fitness magazine!
2 cups elbow macaroni (8 ounces)
2 cups reduced-fat milk
2 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/2 cup American cheese, cubed
1/2 cup coarsely crushed seasoned croutons
2 tablespoons finely shredded Parmesan cheese
1. Preheat oven to 350 'F. Cook pasta according to package ; drain and return to pot.
2. Meanwhile, in a large screw-top jar, combine 1 cup milk, flour, mustard, salt and pepper; cover and shake until combined. pour into a medium saucepan. stir in remaining 1 cup milk. cook an stir over medium heat just until bubbly. reduce heat to low. add cheddar cheese and American cheese,stirring until melted. pour sauce over pasta, stirring until combined. spoon into a 1 1/2 quart casserole.
3. bake, covered, for 15 minutes. in a small bowl, stir together croutons and parmesan cheese; sprinkle over casserole. bake uncovered, about 5 -7 min.
and that's it!
1 comment:
deb did they tell you how many calories there are in this dish and what the serving size is? It sounds yummy.
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