Zesty Macaroni and Cheese
Ingredients
- 230g elbow macaroni, uncooked
- 20g margarine
- 30g flour
- 480mL skim milk
- 5mL Worcestershire sauce
- 1g dry mustard
- 1mL Tabasco sauce, or other hot red pepper sauce
- 1g black pepper, freshly ground
- 230g reduced fat cheddar cheese, shredded
- 25g Parmesan cheese, grated, fresh
Directions
- In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.
- Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.
- Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.
Nutrition Facts
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