Whole Wheat Mac N Cheese Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Uncooked whole wheat elbow macaroni1 Cup (16 tbs)
 Carrot1⁄4 Cup (4 tbs), chopped
 Onion1 Tablespoon, finley chopped
 Reduced calorie margarine1 Tablespoon
 All purpose flour2 Tablespoon
 Dried tarragon leaves1⁄8 Teaspoon
 Pepper1 Dash
 Buttermilk1 Cup (16 tbs)
 Frozen peas1⁄2 Cup (8 tbs)
 Shredded pasteurized process american cheese1 Cup (16 tbs)

Nutrition Facts

Serving size

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

Directions

Prepare macaroni as directed on package.
Rinse with warm water.
Drain.
Set aside.
In 1 1/2-quart casserole, combine carrot, onion and margarine.
Cover.
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.
Mix well.
Microwave at 70% (Medium High) for 2 to 3 minutes longer, or until hot, stirring once.
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