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Macaroni and Cheese Bake

Contributed by: Susan

Old fashioned taste with less fat - delicious!


  • Vegetable Cooking Spray
  • l/3 cup thinly sliced green onions with tops
  • 2 tablespoons reduced-calorie margarine
  • 3 tablespoons all-purpose flour
  • 2 l/4 cups skim milk, divided
  • l cup (4 ounces) shredded reduced-fat natural sharp Cheddar cheese
  • l/4 teaspoon dry mustard
  • l/8 teaspoon pepper
  • l/8 teaspoon hot sauce
  • 4 cups cooked large elbow macaroni (cooked without salt or fat)
  • l/4 cup fresh whole wheat breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • l/8 teaspoon paprika


Coat a saucepan with cooking spray; place over medium heat until hot.

Add onions; saute 2 minutes or until tender. Add margarine; stir until margarine melts. Add flour; cook l minute, stirring constantly with a wire whisk. Gradually add 2 cups milk, and cook l5 minutes or until thickened and bubbly, stirring constantly.

Remove from heat; add Cheddar cheese, stirring until cheese melts. Stir in l/4 cup milk, mustard, pepper and hot sauce.

Combine cheese mixture and macaroni in a l l/2 quart baking dish coated with cooking spray; stir well. Combine breadcrumbs, Parmesan cheese, and paprika; sprinkle over top. Bake at 350 for 30 minutes.

Serving Size: Yield: l0 servings

Nutritional Information: l37 calories per l/2 cup serving

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