Posted by: marthabernie | December 7, 2014


As I’ve mentioned before, Mac ‘n Cheese is one of my very favorite things, and I like trying different recipes.  This one came out of Cooking Light magazine and is a lower calorie/lower fat version of the traditional Velveeta recipe.


1 pkg 16 oz elbow macaroni

2 tablespoons flour

2 cups fat free milk

1 pkg 16 oz reduced fat processed cheese (Velveeta), cubed

1 cup 4 oz shredded sharp cheddar cheese, divided

Cook macaroni according to package directions.  Combine flour and milk in a large saucepan until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in processed cheese and 1/2 cup cheddar until smooth.  Drain macaroni, stir into cheese sauce.

Remove fom heat, sprinkle with remaining cheese.  Cover and let stand for 5 minutes or until cheese is melted.


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