Macaroni and Cheese

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  • Prep Time
    15 Minutes

  • Cook Time
    30 Minutes

  • Servings
    6

Ingredients

  • 1/4 cup Hiland Butter
  • 1/4 cup whole wheat all-purpose flour
  • 2 cups Hiland Fat Free Skim Milk
  • 1/8 tsp. pepper
  • 1/2 tsp. hot pepper sauce
  • 1/2 cup evaporated skim milk
  • 12 ounces Hiland shredded Cheddar cheese
  • 8 ounces elbow macaroni, cooked and drained

Directions

  • Melt butter in saucepan and stir in flour until smooth. Gradually whisk in the milk, heat until boiling and immediately turn down the heat. Simmer for a few minutes and add pepper and hot sauce, and stir in the evaporated milk. Continue simmering a few minutes and then melt about 3/4 of the cheese into the sauce. Combine sauce with cooked macaroni in a 9 x 13 inch baking dish. Sprinkle the remaining cheese over the top and bake at 350 degrees for 30 minutes.