Ingredients
- 1 tablespoon light, trans-fat-free margarine
- 3 tablespoons all-purpose flour
- 2 cups fat-free milk
- 2 cups (8 ounces) fat-free shredded sharp Cheddar cheese
- 1 teaspoon dry mustard
- ¼ teaspoon black pepper
- 8 ounces elbow macaroni, cooked and drained
- 2 tablespoons real bacon pieces
How to Make It
- Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
- In a large saucepan over low heat, melt margarine. Stir in flour; cook 1 minute. Gradually add milk; cook until thickened, stirring constantly. Add cheese, mustard, and pepper, and stir until cheese is melted. Stir in macaroni.
- Evenly spoon mixture into prepared muffin cups and sprinkle with bacon pieces.
- Bake 15 to 20 minutes, or until heated through. Let sit 4 to 5 minutes, then remove from muffin cups by running a knife along the edges to loosen. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 140 kcal Calories from Fat: 13.5 kcal |
|
% Daily Value*
|
| Total Fat 1.5 g 4% |
Saturated Fat 0.5 g 3% |
Trans Fat 0.0 g |
Cholesterol 5 mg 2% |
Sodium 320 mg 5% |
carbohydrates 20 g 15% |
Dietary Fiber 1 g 3% |
Sugars 3 g 3% |
Protein 9 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
