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Mac And Cheese

From “Get a Real Food Life,” by Janine Whiteson with Marion Rosenfeld
/ Source: TODAY


Serving 6 to 8

  • 12 ounces elbow macaroni
  • 2 1/2 cups skim milk
  • 3 tablespoons unbleached all-purpose flour
  • 3 teaspoons dry mustard
  • Ground black pepper
  • 2 1/2 cups (12 ounces) shredded reduced-fat Cheddar cheese


Preheat the oven to 350 F. Coat a 2-quart baking dish with cooking spray. Set aside.

Prepare the pasta according to package directions. Drain.

In a large bowl, combine 1 cup of the milk with the flour, mustard, and pepper. Whisk until smooth.

Pour the remaining 1 1/2 cups milk into a 2- to 4-quart pot and bring to a simmer over medium heat, stirring constantly. Add the milk and flour mixture and keep stirring for 3 to 5 minutes, or until thick and bubbling. Reduce the heat. Add the fat-free cheese. Mix until the cheese melts.

Remove the pot from the stove and add the macaroni. Transfer the macaroni mixture to the prepared baking dish. Sprinkle the reduced-fat cheese on top. Bake for 35 to 40 minutes, or until hot and bubbling around the edges. Serve hot.


488 calories

36 g proteins

51 g carbohydrates

13 g total fat

7 g saturated fat

35 mg cholesterol

1 g dietary fiber

707 mg sodium