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Macaroni and Cheese

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1 lb. elbow macaroni or any pasta
1 qt. Low-fat milk
1 to 2 TBS. margarine
2 tsp. Dry mustard
1 tsp. pepper
1 lb. shredded cheddar cheese


  1. Cook the macaroni in boiling water. Rinse well.
  2. Add the butter, then dry mustard and pepper. Stir in the milk.
  3. Pan up in well greased pan. Add the cheese and mix well.
  4. Bake off in slow oven stirring occasionally until smooth.

Serves 6 to 8 people.