Recipes By Johnson Lactaid: Mac and Cheese

Recipes By Johnson Lactaid: Mac and Cheese

Published December 12, 2007

Lori’s Baked Macaroni

Makes 8 servings 

Preparation Time: 5 min.
Bake Time: 40-50 min. 


2 cups  elbow macaroni pasta, uncooked (1/2 of 16 oz. package)
2 cups  LACTAID® Reduced Fat Milk
1 tbsp. butter
5 tbsp. all-purpose flour
  salt and Pepper (to taste)*
2 cups  shredded reduced fat sharp cheddar cheese


1. PREHEAT oven to 375F. 
2. BRING a large pot of lightly salted water to a boil.
3. ADD elbow macaroni pasta and cook for 8 to 10 minutes or until pasta is soft.  Drain pasta and reserve.
4. HEAT LACTAID® Reduced Fat Milk and butter in large saucepan over low heat.
5. WHISK in flour, salt, and pepper gradually and simmer for one minute.
6. REMOVE from heat and stir in cheese until melted.
7. ADD drained elbow macaroni to saucepan and toss to mix.
8. TRANSFER to a baking dish.
9. BAKE uncovered for 20 minutes or until bubbling.

Nutrition Information per serving  
Serving size:
1 cup

Exchanges per serving
2 starches, 2 fats   

Total Calories 240     
Calories from Fat 80
Total Fat  9g  
Saturated Fat 5g 
Cholesterol  25mg  
Sodium  280 mg  
Total Carbohydrate 27g
Dietary Fiber  1g 
Sugars   4g  
Protein  13g
Calcium  475mg  

* Salt and pepper not included in nutrition information.

Written by BET-Staff


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