This delicious baked mac and cheese is a hearty, egg-free, nut-free dinner made from macaroni pasta, skim milk, cheddar cheese and cooking spray.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 52 mins – easy
🍽 6 servings – 260 kcal per serving
| Serving
84g |
Fat
12g |
Sat. fat
5g |
Sodium
582mg |
| Carbs
27g |
Fibers
1g |
Sugars
2g |
Proteins
10g |
INGREDIENTS
- ¼ tsp black pepper
- 1 tsp salt
- 7 oz macaroni pasta
- ½ cup skim milk
- 1 tbsp margarine
- 8 oz cheddar cheese
- ½ oz cooking spray
TOOLS
- 1 saucepan
- 1 oven
- 1 baking dish
- 1 grater
- 1 colander
- 1 wooden spoon
STEPS
Grate cheddar cheese with a grater.
Spray a baking dish with cooking spray.
Heat 9 cups of water in a saucepan, add macaroni pasta and boil for 3 minutes. Cook for 8 minutes to get cooked pasta.
Drain cooked pasta in a colander.
Transfer the pasta to a saucepan. Stir in skim milk, margarine, and 2 oz cheddar cheese with a wooden spoon. Then, add 1 tsp of salt and a quarter tsp of black pepper to get a pasta mixture.
Preheat the oven to 350°F for 12-15 minutes.
Transfer the pasta mixture to a baking dish and spread it out.
Put the baking dish in the oven and bake for 15 minutes. Remove it from the oven and sprinkle it with 6 oz cheddar cheese. Put it back in the oven and bake for 10 minutes.
Turn off the heat and take out the baking dish from the oven. Set it aside for 5 minutes before serving.
It’s ready to be served !
