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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