This basic macaroni and cheese is on the rich side (it just doesn’t work with reduced-fat cheese), but it is so comforting. Even if you don’t have kids, you can make this when you’re in the mood for “nursery food.”

　　

Ingredients

6 to 8 child-size servings

　　10 to 12 ounces elbow macaroni or other short pasta shape

　　3 tablespoons unbleached white flour

　　1 1/2 cups 1% low-fat milk or plain soy milk

　　2 tablespoons nonhydrogenated margarine

　　2 cups grated cheddar or cheddar-style soy cheese

　　Salt to taste

　　

Step 1

Cook the macaroni according to package directions and drain.

　　

Step 2

Meanwhile, dissolve the flour in 1/2 cup of the milk, and combine with the remaining 1 cup milk, the margarine, and cheese in a saucepan. Slowly bring to a gentle simmer, stirring often. Cook over low heat until the sauce is smooth and thick, 4 to 5 minutes.

　　

Step 3

Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt and serve.

　　

variation

Step 4

Bake in a casserole dish at 400° until the top is golden and crusty, 20 to 30 minutes.

　　

nutrition information

Step 5

Calories: 241

　　

Step 6

Total Fat: 13g

　　

Step 7

Protein: 12g

　　

Step 8

Carbohydrate: 15g

　　

Step 9

Cholesterol: 36mg

　　

Step 10

Sodium: 265mg

　　The Vegetarian 5-Ingredient Gourmet