Description
This is real comfort food, and healthy as well. It makes a big batch but keeps in the fridge well for a few days for leftovers, or it would be good for a pot-luck.
Ingredients
- Whole Wheat Elbow Macaroni
- Skim Milk
- Margarine
- Flour
- Salt
- Pepper
- Low-fat Cheddar Cheese
- Lowfat Mozzarella Cheese
- Low-fat Monterey Jack Cheese
- Low-fat Cream Cheese
Instructions
- This dish is baked in a 9 x 13 corning wear dish
- If you have a microwave big enough to accommodate this dish, you can make the whole thing in this dish from scratch
- Otherwise, prepare the ingredients in a large microwavable bowl and then transfer them to the baking dish afterward
- In microwavable dish, melt the margarine
- Add the milk, salt and pepper, and flour, stirring as for white sauce
- Heat till almost boiling
- Dice the cream cheese and stir it into the milk mixture, then microwave again to soften
- Grate or crumble the other cheeses into the sauce mixture
- Meanwhile, cook the macaroni in a pot of boiling water till soft
- Drain
- Add the macaroni to the cheese mixture in the 9 x 13 pan
- Bake at 350 for about 30 minutes
- The mixture will be bubbling
- Do not overcook as it loses its creamy texture and gets dry
- Let dish sit 10 minutes or so before serving
- Sauce will thicken