Macaroni and cheese

Name: Macaroni and cheese
Yield: 6 servings
Cuisine: Boil
Ingredients: 500.00 ml pasta macaroni; 250.00 ml milk low-fat; 10.00 ml cornflour; salt; 0.00 ml freshly ground black pepper; 500.00 ml cheddar cheese reduced fat, grated

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (6)

500.00 ml	pasta — macaroni
250.00 ml	milk — low-fat
10.00 ml	cornflour
	salt
0.00 ml	freshly ground black pepper
500.00 ml	cheddar cheese — reduced fat, grated

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Method:

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