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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.6
  • Total Fat: 12.0 g
  • Cholesterol: 30.0 mg
  • Sodium: 374.4 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Macaroni and Cheese with a Crusty Crunch calories by ingredient
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Macaroni and Cheese with a Crusty Crunch

Submitted by: FRECKS96

Introduction

From the cookbook "Now Eat This" by Rocco DiSpirito From the cookbook "Now Eat This" by Rocco DiSpirito
Number of Servings: 4

Ingredients

    4 oz. Barilla Plus elbows
    1/2 C Onion Garlic Puree (Recipe follows, ingredients included)
    1/2 tsp dry mustard
    Pinch Cayenne Pepper
    1C shredded cheese (I used a store brand Mexican blend, can reduce fat by using 2% or RF cheddar)
    1/3C 0% Fage Greek Yogurt
    1/4C bread crumbs
    1/4C grated Parmigiano-Reggiano Cheese

Directions

To Make Onion-Garlic Puree:
~Rough chop 1/2 Vidalia Onion and 5 cloves of garlic.
~Combine these with 1/4C water in a microwave safe bowl
~Seal tightly with plastic wrap and microwave for ~7 minutes
~Blend or food process until smooth and season to taste with salt and pepper

For mac & cheese:
~Preheat oven to 425* and spray 8x8 baking dish with non-stick spray
~Cook pasta according to package directions
~While the pasta is cooking, bring the onion-garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheese until melted. Remove the pan from the heat and whisk in the yogurt.
~In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.Season to taste. Pour the macaroni into the baking dish and sprinkle with the bread crumbs. Top with parmigianno-reggiano.
~Bake until the cheese is melted and the macaroni is hot throughout, about 10 minutes.

Serve immediately.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user FRECKS96.






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