Motz's Homemade Macaroni and Cheese

Yields: 8 servings | 5 pts per serving

My rating:

This is my grandmother's macaroni and cheese recipe, only altered to use reduced-fat cheese and skim milk. It is THE BEST. Not to sound smug, but it is seriously the most incredible macaroni and cheese in the world! I have never tasted a better recipe... and trust me - I have had a LOT of mac-n-cheese in my day. :-) Enjoy!

Ingredients:

2 cups elbow macaroni (regular or whole wheat)
2 Tb reduced-fat butter or margarine
1 Tb flour
2 cups skim milk
½ lb (2 cups or 8 oz) shredded Kraft 2% Sharp Cheddar or Sargento Reduced-Fat Mild Cheddar
½ of a small onion, grated or finely chopped
1 tsp salt
1/3 cup breadcrumbs

Directions:

Cook macaroni, drain, and set aside.

Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt. (Don't forget the salt!) Heat on medium-high while stirring constantly. When mixture is at a rolling boil, add ¾ of the cheese. (save the other ¼ for the top.) I recommend adding the cheese a little bit at a time so it melts nice and soft. Also be sure to keep mixture at rolling boil while adding cheese or it may not melt correctly.

Put macaroni in large bowl or casserole dish. (I use a 2L round glass dish.) Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400º oven for 35-40 minutes.

Yields: 8 servings (5 points per serving)

Serving size = Approx. 3/4 cup

Nutritional Info:

With regular elbows: 233 calories, 7.8 g. fat, .9 g. fiber (5 points per serving)
With whole wheat elbows: 233 calories, 7.8 g. fat, 2.8 g. fiber (4.7 points per serving)

Source: Mom!