Servings and Ingredients
|4 c.||uncooked Hy-Vee elbow macaroni|
|3 tbsp.||Hy-Vee butter|
|2 tbsp.||Hy-Vee flour|
|1 tsp.||Hy-Vee salt|
|dash(es)||Hy-Vee black pepper|
|2 c.||Hy-Vee skim milk|
|1 tbsp.||grated onion|
|2 c.||(8 oz) Hy-Vee shredded sharp cheddar cheese|
|1 c.||cubed Hy-Vee Smooth ‘N' Cheesy|
|½ tsp.||ground mustard|
|½ tsp.||Hy-Vee Worcestershire sauce|
|⅓ c.||buttered bread crumbs|
- Cook macaroni according to package directions. Drain.
- In a saucepan over medium heat, melt butter; blend in flour, salt and pepper. Slowly stir in milk and cook until thickened, about 5 minutes.
- Add onion, cheeses, mustard and Worcestershire sauce and cook until cheeses are melted. Stir macaroni into cheese sauce, tossing gently.
- Pour into buttered 2-quart casserole dish and top with buttered bread crumbs. Bake at 375 degrees for 25 minutes or until top is browned and cheese is bubbly.
400 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 45mg
- Sodium: 550mg
- Total Carbohydrates: 51g
- Protein: 18g
Vitamin A 10%
Vitamin C 0%
Hy-Vee shredded sharp cheddar cheese label.