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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 342.5
  • Total Fat: 13.4 g
  • Cholesterol: 66.6 mg
  • Sodium: 391.3 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 19.5 g

View full nutritional breakdown of Macaroni & Cheese calories by ingredient
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Macaroni & Cheese

Submitted by: MMACKEY38

Introduction

This is one of my family's favorite dishes! Excellent!
The recipe can be altered by using fat free items or by omitting the bread crumbs for a lower calorie dish.
This is one of my family's favorite dishes! Excellent!
The recipe can be altered by using fat free items or by omitting the bread crumbs for a lower calorie dish.

Number of Servings: 8

Ingredients

    10 ounces elbow macaroni
    3 T butter
    3 T flour
    1 T powdered mustard
    3 cups milk (1%)
    1/2 c yellow onion
    1 bay leaf (optional)
    1/2 t paprika
    1 large egg
    12 ounces cheese ( I used part skim motzarella)
    1 t salt
    1 t pepper

    Topping (optional):
    3 T butter
    1 c panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling water, cook pasta to al dente.

While pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for about 10 mins and remove the bay leaf.

Temper iin the egg. Stir in 3/4 of the cheese. Season with salt and pepper as desired. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with remaining cheese.

(THIS PART IS OPTIONAL)
Melt 3 Tbs butter in saute pan and toss the bread crumbs to coat. Top the macaroni and cheese. Bake for 30 mins. Remove from oven and rest for 5 mins before serving.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MMACKEY38.





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