Macaroni and cheese

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 6
Servings 6


  • 500
    dry macaroni
  • 250
    low-fat milk
  • 10
  • salt
  • ml
    black pepper
  • 500
    finely grated reduced-fat Cheddar cheese


Cook macaroni according to directions on the packet. Drain well. Combine 1/4 cup milk with cornflour. Stir until smooth and lump-free. Combine cornflour mixture, remaining milk, salt and pepper in a medium-sized saucepan. Cook and stir over medium heat until bubbly and thickened. Remove from heat. Add cheese and stir until melted and smooth. Add cooked macaroni to the cheese sauce. Toss gently to coat. Cook over low heat for 5 minutes or until heated through. Serve with a fresh tomato salad. Total values: 5 158 kJ; 144 g carbohydrate; 108 g protein; 26 g fat

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