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Print this Recipe    Macaroni Cheese

MAC and CHEESE
Yield: 6 servings

1 3/4 cups medium elbow macaroni, uncooked
1 tablespoon margarine
2 tablespoons all-purpose flour
1 1/4 cups skim milk
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 teaspoon 72%-less-sodium Worcestershire sauce
1/8 teaspoon hot sauce
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
3 tablespoons grated Parmesan cheese

Cook macaroni according to package directions, omitting salt and
fat. Drain and set aside.

Melt margarine in a saucepan over medium heat; add flour, and cook
1 minute, stirring constantly with a wire whisk. Gradually add
milk, stirring constantly. Bring to a boil; cook 1 minute. Remove
from heat; stir in dry mustard and next 3 ingredients. Add cheeses;
stir until melted. Combine cheese sauce and macaroni in a bowl;
stir well. Serve immediately. Yield: 6 servings (serving size: 3/4
cup).

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