Zutaten für 4 Cheese Macaroni And Cheese
- 1 pound Whole Wheat Elbow Macaroni
- 3 cups Skim Milk
- 1/2 cup (1 stick) Margarine
- 1/4 cup Flour
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Low Fat Cheddar Cheese
- Lowfat Mozzarella Cheese
- 1/2 cup Low Fat Monterey Jack Cheese
- 4 ounces Low Fat Cream Cheese
- 1/2 cup Gruyere cheese
- 1/4 cup Parmesan cheese
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Zubereitung von 4 Cheese Macaroni And Cheese
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a large microwave-safe bowl (or directly in the baking dish if your microwave is large enough), melt 1/2 cup (1 stick) of margarine.
- Whisk in 3 cups of milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 1/4 cup of all-purpose flour until smooth.
- Microwave on high for 2-3 minutes, or until the mixture is almost boiling, stirring halfway through.
- Stir in 4 ounces of cream cheese, diced, and microwave for another minute until melted and smooth.
- Add 1 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, 1/2 cup of shredded Gruyere cheese, and 1/4 cup of grated Parmesan cheese to the sauce. Stir until melted and combined.
- Cook 1 pound of elbow macaroni according to package directions until al dente. Drain well.
- Add the cooked macaroni to the cheese sauce in the prepared baking dish, stirring to coat evenly.
- Bake for 25-30 minutes, or until golden brown and bubbly. Do not overbake!
- Let stand for 10 minutes before serving to allow the sauce to thicken.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
1g
Fat
37g
Carbs
13g
