ISO Two Step Macaroni and Cheese Recipe

[Sophia]

From the September 2000 issue. Thanks

[Maggie]

I actually haven't tried it yet--so please tell me how it turns out!

Two-Step Macaroni and Cheese

SOURCE: Cooking Light YEAR: 2000 ISSUE: September PAGE: 155

INGREDIENTS FOR 4 SERVINGS:
1/2 cup 1% low-fat milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces processed cheese (such as Velveeta), cubed
4 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)

INSTRUCTIONS:
Processed cheese is a must in this quintessential quick-and-easy
dish. It melts easily and gets smooth and creamy without help from
flour, eggs, or other ingredients used in fancier counterparts. You
can make prep even simpler by heating the first four ingredients in
the microwave for about 3 minutes in a covered dish instead of
cooking them on the stovetop.

1. Combine the first 4 ingredients in a large saucepan over medium
heat, stirring frequently; cook until smooth. Remove from heat; stir
in macaroni. Serve immediately. Yield: 4 servings (serving size: 1
cup).

NUTRITIONAL INFORMATION:
CALORIES 327 (28% from fat); FAT 10.3g (sat 5.5g, mono 2.9g, poly
0.6g); PROTEIN 14.8g; CARB 43g; FIBER 2.2g; CHOL 29mg; IRON 2mg;
SODIUM 659mg; CALC 277mg

[doggerham]

I've made this a couple of times. It's good when you want just the basic m&c and don't want to mess around.

I will say that the boxed Velveeta Shells & Cheese dinner has a much sharper taste than this version. I added more mustard powder, and that helped some.

Also, be aware that when the recipe says serve immediately - it means it. This gets really gummy really fast.

Amy