Recipe: Macaroni & Cheese

20 Nov

Macaroni & Cheese

Time: About 20 minutes prep; 55 minutes to cook



  • 1/4 cup finely chopped onion
  • 2 tablespoons margarine or butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups fat-free milk
  • 2 ounces light pasteurized processed cheese, cubed
  • 1 teaspoon dijon mustard
  • 2 cups elbow macaroni, cooked
  • 2 tablespoons unseasoned dry bread crumbs
  • Paprika, as garnish


  1. Saute onion in margarine in medium saucepan until tender, 3 to 4 minutes.
  2. Stir in flour; cook  over medium-low heat 1 minute, stirring constantly.
  3. Stir in milk and heat to boiling. Stir until thickened, about 1 minute.
  4. Add cheeses and mustard, stirring over low heat until melted.
  5. Combine sauce and macaroni in 2-quart casserole
  6. Season to taste with salt and cayenne pepper; sprinkle with bread crumbs and paprika.
  7. Bake, uncovered, at 350 degrees until bubbly, 30-40 minutes.

Courtesy: 1,0001 Low-Fat Vegetarian Recipes


I love macaroni and cheese. I’ve been on a mac & cheese kick lately, so color me ecstatic when I found this recipe in my cookbook. I added a little more cayenne because I prefer spicy food. It came out really well. It needed a little salt and pepper on reheating, but I really liked this one.

One Response to “Recipe: Macaroni & Cheese”


  1. Winter Advisory Meal Plan | I'm Skinny, Now What? - January 26, 2015

    […] all about comfort food in these situations. That’s when I bust out my mini-meatloaves and macaroni and cheese with sauteed or roasted […]

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