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    Old-Fashioned Baked Macaroni and Cheese


    Source of Recipe


    The Art of Living Well by Rose Reisman

    List of Ingredients




    3 tbsps all-purpose flour
    1-1/3 cups chicken or vegetable stock
    1-1/4 cups low-fat milk
    1-1/4 cups shredded light Cheddar cheese
    2 tbsps grated Parmesan cheese
    1 tsp Dijon mustard
    12 ozs elbow macaroni (approximately 2-1/2 cups)

    Topping:
    1/3 cup seasoned dry bread crumbs
    3 tbsps grated Parmesan cheese
    1 tsp vegetable oil

    Preheat oven to 450 deg F. Spray an 8-cup casserole dish with
    cooking spray. In a saucepan, whisk flour, stock, and milk until
    smooth. Place over medium heat; cook, whisking, for 3 minutes, or
    until hot and thickened. Stir in Cheddar, Parmesan, and mustard; cook
    1 minute longer, or until cheese melts. Remove from heat. In a large
    pot of boiling water, cook macaroni for 8 to 10 minutes, or until
    tender but firm. Drain. Toss with cheese sauce. Pour into prepared
    casserole dish. To make topping: In a small bowl, stir together
    breadcrumbs, Parmesan, and oil. Sprinkle over casserole. Bake in
    center of oven for 10 minutes, or until top is golden.

    Tips: This recipe can be frozen in individual plastic containers for
    future lunches. Feel free to add some vegetables such as green peas,
    diced bell peppers, or carrots to the recipe.

    Serves 8
    257 Calories;5g Fat;1g Fiber;14g Protein;40g Carbs;480mg Sodium;8mg Chol

    Recipe




 

 

 


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