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Health Information
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Saturday, November 22, 2008
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Macaroni and Cheese
- 1 cup milk
- 1 tbsp. flour
- 1-2 tbsp. margarine
- 1 tsp. minced
onion
- salt and pepper
to taste
- 1 tsp. dry mustard
(optional)
- 2 cups elbow macaroni,
cooked
- and drained
- 1 cup shredded
cheddar cheese
Measure milk into the pan and blend in flour until no lumps remain.
Add margarine, onion, and other seasonings and cook until sauce
thickens. Stir in macaroni and cheese. Bake uncovered in greased,
1-quart casserole at 400° for 15 minutes or until slightly browned
and bubbly. May be frozen before baking. Serves 4.
* Substitute formula for milk, use nondairy margarine and aged
cheddar cheese.
** Each serving counts as 1 1/4 cups of milk.
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