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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 385.9
  • Total Fat: 18.5 g
  • Cholesterol: 57.0 mg
  • Sodium: 688.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 21.3 g

View full nutritional breakdown of Macaroni and Cheese (Cook This, Not That) calories by ingredient
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Macaroni and Cheese (Cook This, Not That)

Submitted by: JACLIGHT


Number of Servings: 6

Ingredients

    2 tbsp. butter
    1/2 yellow onion, minced
    2 tbsp. flour
    3 c. skim milk
    2 c. shredded extra-sharp Cheddar
    Salt and black pepper to taste
    1 lb (can reduce) whole wheat elbow macaroni
    1/4 c. chopped pickeled jalapenos
    2 oz. prosciutto
    1/2 c. panko bread crumbs
    1/4 c. grated Parmesan

Directions

Preheat oven to 375.

Melt the butter in a large saucepan over medium hat. Add the onion and cook until soft and translucent (but not browned), about 3 minutes. Add the flour and stir to incorporate into the butter. Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.

Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalapenos, and prosciutto and stir to fully incorporate. Pour into a large baking dish. Top with the bread crumbs and sprinkle with Parmesan.

Bake for 10 minutes. Turn on the broiler and broil until the bead crumbs are golden brown and crispy, about another 3 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JACLIGHT.






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Member Ratings For This Recipe

  • I made this for dinner tonight without the prosciutto and jalapenos. It was so good. I also was worried that the roux didn't thicken up, but once the cheese was in there was no problem. The onions really bring a wonderful flavor to this mac & cheese. - 2/9/13

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  • I will make this again; I also was concerned when the roux did not thicken up as much as expected, but it was yummy in the end. I substituted two fresh chopped roma tomatoes for the jalapenos, as I am not a fan of peppers. Easy and quick! - 1/28/11

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  • Excellent! The milk, onion and flour mixture did not thicken as much as I thought it should but I added the cheese anyway and once it was baked, it was Deee-licious! - 11/14/10

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