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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. cornstarch
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dry mustard (optional)
- 2 1/2 cups milk (I always use skim)
- 2 Tbsp. margarine (or butter)
- 2 cups cheddar cheese (or shredded American, divided, this time I used cheddar, fontina, and gouda)
- 8 oz. elbow macaroni (Mueller’s, cooked 5 minutes and drained, I don’t necessarily use Mueller’s elbows and usually cook them for closer to 6-7 minutes)
- 3 Tbsp. cornflakes (ground-up, not in the original recipe)
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Directions
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat10g50% |
| Trans Fat0.5g |
| Cholesterol50mg17% |
| Sodium730mg30% |
| Potassium350mg10% |
| Protein19g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber1g4% |
| Sugars8g |
| Vitamin A8% |
| Vitamin C2% |
| Calcium45% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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