Wednesday, January 9, 2008

Motz's Homemade Macaroni and Cheese (5 Points)

Serving size = Approx. 3/4 cup
Yields: 8 Servings


2 cups elbow macaroni
2 tablespoons Reduced Fat butter
1 tablespoon Flour
2 cups Skim milk
1/2 pound Reduced Fat Cheddar cheese shredded
1/2 small Onion
1 teaspoon Salt
1/3 cup Bread crumbs

Cook macaroni, drain, and set aside.

Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt. (Don't forget the salt!) Heat on medium-high while stirring constantly. When mixture is at a rolling boil, add ¾ of the cheese. (save the other ¼ for the top.) I recommend adding the cheese a little bit at a time so it melts nice and soft. Also be sure to keep mixture at rolling boil while adding cheese or it may not melt correctly.

Put macaroni in large bowl or casserole dish. (I use a 2L round glass dish.) Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400ยบ oven for 35-40 minutes.

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