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Nutrition Facts
Serving Size 1 (106g) Recipe makes 6 servings
Calories 227
Calories from Fat 37		(16%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 305mg		12%
Potassium 220mg		6%
Total Carbohydrate 32.9g		10%
	Dietary Fiber 1.2g	4%
	Sugars 5.6g
Protein 13.8g		27%
detailed view... how is this calculated?

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Quick Macaroni and Cheese

Recipe #19957 | 25 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Miss Annie
Feb 18, 2002

For a quick but wholesome mac and cheese, look no further. This is a creamy, cheesy dish. Submitted by the Vegetarian Times.

SERVES 6 (change servings and units)

Ingredients

1 (7 ounce) package elbow macaroni
1 tablespoon butter
2 cloves garlic, minced
1 pinch cayenne pepper
1 tablespoon all-purpose flour
1 cup canned evaporated skim milk
1/4 teaspoon salt
1 1/4 cups shredded low-fat cheddar cheese

Directions

1
Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes).
2
Meanwhile, melt butter in a medium sauce pan.
3
Add garlic and cayenne pepper.
4
Cook 1 minute over medium heat.
5
Add the flour, and cook 1 minute, stirring constantly.
6
Add the milk and salt; bring to a simmer, stirring frequently.
7
Simmer 2 minutes.
8
Reduce heat to low, and stir in 1 cup cheese.
9
Drain pasta and add it to the sauce.
10
Cook 1 minute.
11
Sprinkle with remaining 1/4 cup cheese before serving.

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Featured Reviews for This Recipe

From: mollywally

On Jun 8, 2009

Very good. I used taco mix cheese, and used skim milk. Postively wonderful. It was gone in two days. And there are only the two of us.

0 people found this review helpful

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From: smellyvegetarian

On Jan 9, 2009

This is very good! I used ww pasta, and had to use ww flour as it was all I had. I think the ww flour made the sauce a little thick. Otherwise the flavor was great! I couldn't bring myself to add the garlic, though, as DH and I are fond of the bland box stuff and wanted to simulate it LOL! ETA: this is also our go-to mac recipe now. I have also tried mixing shredded cheese and 2% velveeta, which helps the texture out a bit.

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From: Mrs Joshi

On Jan 10, 2008

I was craving mac and cheese, and this hit the spot. I used whole milk instead of evaporated (I didn't have any), and added a bit of dry mustard and white pepper. It was a tiny bit grainy, but less noticeably so than other recipes I've tried. UPDATE: I have made this several times now and I had to up my rating to 5 stars because of how EASY, fast and versatile (works with nearly any type of milk from evaporated to skim) this recipe is. I'm trying to limit highly processed foods, and this makes it easy to satisfy my mac n cheese cravings without the "blue box". Thanks again!

2 people found this review helpful

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From: AprilShowers

On Mar 26, 2007

Loved it! This was delicious! The kids and I cleaned our plates. Very rich and full of flavor. I served this with a fresh fruit & yogurt salad. A perfect combo! We will be having this again!!

2 people found this review helpful

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