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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 4 servings |
||
| Calories 606 | ||
| Calories from Fat 298 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.1g | 50% | |
| Saturated Fat 20.6g | 102% | |
| Monounsaturated Fat 9.0g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 100mg | 33% | |
| Sodium 1018mg | 42% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 52.7g | 17% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.3g | ||
| Protein 24.3g | 48% | |
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Ingredients
- 230 g macaroni (uncooked)
- 3 cups milk
- 1 teaspoon salt
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup butter
- 1 1/2 cups shredded cheddar cheese
Directions
1
Melt butter in a saucepan over a medium heat.2
Stir in flour and salt.3
Add milk and macaroni to saucepan, and bring to a boil.4
Reduce heat, and cover.5
Simmer for 15 minutes or until pasta is tender, stirring occasionally.6
Add cheese, and stir until cheese melts.7
Serve.
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Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Nanita
On Sep 29, 2008
I wasn't sure how this would turn out but was pleasantly surprised. Super easy and perfect for weeknight dinner. I used 1% milk and added some fresh ground black pepper. My soon-to-be 9 year old loved it. I really enjoyed it as well. Thanks for posting!
From: Chef #728471
On Jan 15, 2008
It was so quick and easy. It was the best,my whole family loved it.
From: Marg (CaymanDesigns)
On Jun 16, 2006
This is such a neat recipe! I was surprised when I saw you boiled the macaroni in the milk but really surprised that you also had the butter and flour in there when you did it. I wondered if the amount of flour was right (I thought maybe it should be Tbls.) but it turned out perfectly! It was a bit soupy when I put it in the serving bowl but thickened up beautifully when it cooled slightly. This is such a great option when there isn't time to make baked macaroni and cheese but it is so rich and creamy I know I'll make it even when I have plenty of time. 
Thanks!
From: GaylaJ
On Jan 11, 2007
Very quick and easy. I used mini penne (no macaroni on hand), 1% milk, and sharp cheddar (added extra). I thought the preparation was a little unusual, but the final result was surprisingly good. Thanks for posting the recipe!
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