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Macaroni and Cheese
CACFP: 1/2 cup = 1 bread; 1/2 meat
| Ingredients |
6 servings |
20 servings |
| Elbow Macaroni, dry, enriched |
6 ounces |
1 pound + 2 Tablespoons |
| Cooking Spray |
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| Margarine |
1&1/2 Tablespoons |
5 Tablespoons |
| Flour, enriched or whole-grain |
2 Tablespoons |
1/3 cup |
| Milk |
2/3 cup |
2&1/3 cup |
| Dry Mustard |
1/4 teaspoon |
1/2 teaspoon |
| Worcestershire Sauce |
1/4 teaspoon |
1/2 teaspoon |
| Spice Mix |
1/4 teaspoon |
1/2 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.
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