I have loved mac and cheese all my life, but have recently made it a point (well, usually!) to avoid as much saturated fat and white pasta & flour products as I can. This recipe meets those critera, and although it looks a little different due to the whole wheat ingredients, it tastes just like the real thing:)
Ingredients: [‘canola oil’, ‘whole wheat flour’, ‘skim milk’, ‘season salt’, ‘velveeta reduced fat cheese product’, ‘kraft 2%25 milk shredded cheddar cheese’, ‘whole wheat elbow macaroni’, ‘salt’, ‘italian seasoned breadcrumbs’]
Quantity of Ingredients: [“3 tablespoons canola oil”,”3 tablespoons whole wheat flour”,”1 3/4 cups skim milk”,”1 teaspoon season salt”,”1/2 lb Velveeta reduced fat cheese product”,”1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese”,”8 ounces whole wheat elbow macaroni”,”1/2 teaspoon salt”,”1/4 cup Italian seasoned breadcrumbs”]
Number of Servings: 6
Steps: [‘Boil macaroni & 1/2 tsp white salt in water until soft (about 10 minutes or follow package directions).’, ‘While macaroni cooks, stir canola oil and flour together in a small saucepan until it boils.’, ‘Add milk while continuing to stir. Keep stirring until mixture thickens, then stir in season salt.’, ‘Remove pan from heat.’, ‘Cut velveeta into small chunks and add to sauce along with shredded cheddar and stir until melted.’, ‘Stir in cooked macaroni and pour into a medium casserole dish. Sprinkle with bread crumbs and bake at 350 degrees for 25-30 minutes.’]