Elbow Macaroni And Cheese Recipe
Ingredients
| Elbow macaroni | 1 1⁄2 Cup (24 tbs) | |
| Finely chopped onion | 1⁄4 Cup (4 tbs) | |
| Margarine/Butter | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 2 1⁄2 Cup (40 tbs) | |
| Processed cheese | 2 Cup (32 tbs), cubed (Pasteurized) | |
| Tomato | 1 Medium, sliced |
Nutrition Facts
Serving size
Calories 519 Calories from Fat 236
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 12 g60%
Trans Fat 0.7 g
Cholesterol 55.1 mg18.4%
Sodium 1029.6 mg42.9%
Total Carbohydrates 49 g16.2%
Dietary Fiber 2.2 g8.9%
Sugars 10.2 g
Protein 22 g43.7%
Vitamin A 24.6% Vitamin C 7.8%
Calcium 52.8% Iron 8.5%
*Based on a 2000 Calorie diet
Directions
Drain.
For cheese sauce, in a large saucepan cook onion in margarine or butter till tender but not brown.
Stir in the flour, salt, and perper per.
Add milk all at once.
Cook and stir till thickened and bubbly Add process cheese spread; stir till melted.
Stir macaroni into sauce.
Turn into a 1 1/2 quart casserole.
Bake in a 350° oven for 20 minutes.
Arrange tomato slices on top.
Bake for 5 to 10 minutes more or till heated through.
Chef
