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Macaroni and Cheese

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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.

  • 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

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 6

Amount Per Serving

Calories 500 Calories from Fat 245
% Daily Value*
Total Fat 27.2g 42%
Saturated Fat 17g 85%
Trans Fat 0g 0%
Cholesterol 82mg 27%
Sodium 478mg 20%
Total Potassium 0mg 0%
Total Carbohydrate 39.5g 13%
Dietary Fiber 1.4g 6%
Sugars 7.9g 0%
Protein 24g 0%
Vitamin A 21% Vitamin C 1%
Calcium 58% Iron 11%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

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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