KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
- I used cavatappi instead of elbow macaroni
- I substituted a shredded Italian blend instead of cheddar
- I topped it with a layer of breadcrumb & parmesan mixture
Next time will try adding tomatoes
2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
|
1st Keep
 hawk206
|
Comments