Mac Arrack |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 12-ounce box elbow macaroni | 2 tablespoons margarine | 2 tablespoons whole wheat flour |
| 1 cup milk | 8 ounces jack cheese, grated | |
| 1 | Cook the macaroni per package directions. Drain and set aside. |
| 2 | Melt the margarine in a large skillet over low heat. Stir in the flour. Once the flour forms a paste, add the milk and continue to stir for 5 minutes, or until the mixture thickens. |
| 3 | Add the cheese and let it melt. Remove the skillet from the stove. |
| 4 | Pour the sauce over the hot macaroni and stir. |
| 5 | Cool before serving. Store unused portions in a container in the refrigerator. |