Macaroni and Cheese
CACFP: ½ cup = 1 bread; ½ meat


Ingredients 6 servings 20 servings
Elbow Macaroni, dry, enriched 6 ounces 1 pound + 2 Tablespoons
Cooking Spray    
Margarine 1½ Tablespoons 5 Tablespoons
Flour, enriched or whole-grain 2 Tablespoons ⅓ cup
Milk ⅔ cup 2⅓ cups
Dry Mustard ¼ teaspoon ½ teaspoon
Worcestershire Sauce ¼ teaspoon ½ teaspoon
Spice Mix ¼ teaspoon ½ teaspoon
Cheddar Cheese 4 ounces 11 ounces



  • 1. Cook macaroni as directed. Drain. Put in pan sprayed with cooking spray.
  • 2. Melt margarine over low heat. Add flour and milk, stirring constantly to avoid lumps.
  • 3. Stir in dry mustard, Worcestershire, and spice mix.
  • 4. Grate cheddar cheese.
  • 5. Add half the grated cheese to the sauce and stir until melted.
  • 6. Add sauce to macaroni and mix well.
  • 7. Fold in the rest of the cheese.
  • 8. Cook at 375 degrees for 15 minutes.