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Macaroni & Cheese

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Macaroni & Cheese

Course Dinner
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 people
Calories 385kcal


  • 1 (16 ounce) package elbow macaroni
  • 3 Tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cups low-sodium chicken broth
  • 2 cups low-fat 1% milk
  • 2 cups reduced-fat shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese


  • Cook macaroni according to package directions; drain and set aside.
  • While macaroni is cooking, melt butter in a large skillet over medium-high heat. Whisk in flour, salt, pepper, ground mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbling around the edges of the pan.
  • Whisk in chicken broth and milk then cook, stirring constantly, until boiling. Let boil for 1 minute, then remove skillet from heat.
  • Add cheddar and parmesan cheese and stir until melted. Gently stir macaroni into cheese sauce and serve.


MFP: MFF Macaroni and Cheese
May 2021


Serving: 9.1ounces | Calories: 385kcal | Carbohydrates: 49g | Protein: 18.3g | Fat: 12.9g
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