| One Pan Macaroni and Cheese |
| Number of Servings |
6 |
|
Serving Size |
1 cup |
| Preparation Time |
30 minutes |
|
Cooking Time |
NA |
| |
|
|
|
|
| Quantities |
Ingredients |
| 2 cups | macaroni, uncooked |
| 2 cups | Medium White Sauce (see page Sauces-5) or Magic Cream Sauce (see page Sauces-4) |
| 8 ounces | American (or other) cheese, diced |
| 2 cups | frozen mixed vegetables, cooked (optional) |
| | pepper to taste |
|
| Equipment |
Instructions |
- measuring cup
- saucepan
- strainer
- mixing bowl
- mixing spoon
|
- Cook macaroni in the saucepan to package directions. Drain. Return macaroni to saucepan.
- Add white sauce and cheese to macaroni.
- Cook and stir gently until cheese melts. Let stand a few minutes after cooking for a thicker sauce.
- Add cooked vegetables if desired.
- Add pepper to taste.
|
| NOTES: Variations: Any leftover vegetables can be added to macaroni and cheese just before serving. American process cheese works well in the recipe because it melts smoothly.Vegetables were not included in the nutritional analysis. |
| Nutrition Information |
| Calories |
410 |
| Total Fat |
20g |
| Saturated Fat |
9g |
| Protein |
19g |
| Carbohydrates |
39g |
| Fiber |
4g |
| Sugar |
10g |
| Vitamin A |
70% |
| Vitamin C |
4% |
| Calcium |
35% |
| Iron |
15% |
|
|
