Yield: 9 servings  Prep: 10 minutes  Bake: 25 minutes

The whole family loves this dish, especially the kids. It's a great alternative to the box mac & cheese.   

 

¼ cup all-purpose flour (we use buckwheat flour)
2½ cups milk
10 oz. shredded cheese, divided
6 cups hot cooked elbow macaroni / 3 cups uncooked (we use brown rice pasta)
¼ tsp. salt
cooking spray

  1. Preheat the oven to 375 degrees.
  2. Spoon flour into a dry measuring cup; level with a knife.
  3. Heat a large saucepan over medium; add flour. Gradually add milk,
  4. Stirring with a whisk until blended. Cook until thick (about 8 minutes),
  5. Stirring frequently. Stir in 2/3 cup cheese, and cook 3 minutes or until cheeses melt, stirring frequently. Remove from heat; stir in macaroni and salt.
  6. Spoon into a 2-quart casserole dish coated with cooking spray. Sprinkle with the remaining cheese.
  7. Bake at 375 for 25 minutes or until bubbly.

I put tinfoil over the macaroni dish for the first 15 minutes and take it off to let the top brown for the last 10 minutes.

2/3 cup=

fat 7.5g                carb 33.7g

 

protein 13.7g        fiber 1.3g   

Inspired by The Best of Cooking Light p.123