Macaroni and Cheese

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it “my mac and cheese” with simple changes. MORE + LESS -

cups uncooked regular or whole wheat elbow macaroni (8 oz)

cups fat-free (skim) milk

tablespoons Gold Medal™ all-purpose flour

teaspoon Dijon mustard

1/4

teaspoon salt

1/4

teaspoon ground black pepper

1/8

teaspoon ground red pepper (cayenne), if desired

cups shredded reduced-fat sharp Cheddar cheese (8 oz)

1/3

cup shredded reduced-fat sharp Cheddar or reduced-fat Parmesan cheese, if desired

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1

In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2

Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3

Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4

Bake 20 to 25 minutes or until edges are bubbly. If desired, stir in the 1/3 cup reduced-fat cheese.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Strongly flavored Cheddar cheese, Dijon mustard and cayenne pepper bump up the flavor of this lower-fat version of macaroni and cheese.