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Whole Wheat Mac N Cheese Recipe
|Uncooked whole wheat elbow macaroni||1 Cup (16 tbs)|
|Carrot||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Tablespoon, finley chopped|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dried tarragon leaves||1⁄8 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Shredded pasteurized process american cheese||1 Cup (16 tbs)|
Calories 855 Calories from Fat 69
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 13.7 g68.7%
Trans Fat 0 g
Cholesterol 55.1 mg
Sodium 961.4 mg40.1%
Total Carbohydrates 113 g37.5%
Dietary Fiber 15.2 g60.8%
Sugars 4.9 g
Protein 40 g80.9%
Vitamin A 72.8% Vitamin C 12.7%
Calcium 6.4% Iron 31.1%
*Based on a 2000 Calorie diet
Rinse with warm water.
In 1 1/2-quart casserole, combine carrot, onion and margarine.
Microwave at High for 2 to 3 minutes, or until carrot is tender-crisp.
Stir in flour, tarragon and pepper.
Blend in buttermilk.
Stir in peas.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 6 to 8 1/2 minutes, or until sauce thickens and bubbles, stirring 2 or 3 times.
Add macaroni and American cheese.
Microwave at 70% (Medium High) for 2 to 3 minutes longer, or until hot, stirring once.