Baked Macaroni and Cheese
- Number of Servings: 6
Ingredients
* 1/2 pound elbow macaroni * 3 tablespoons butter * 3 tablespoons flour * 3 cups almond milk * 1/2 cup yellow onion, finely diced * 1/2 teaspoon paprika * 1 large egg * 12 ounces sharp cheddar, shreddedTopping: * 1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the 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's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STINA6584.
In a large pot of boiling, salted water cook the pasta to al dente.
While the 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's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STINA6584.
Nutritional Info Amount Per Serving
- Calories: 377.8
- Total Fat: 25.9 g
- Cholesterol: 60.0 mg
- Sodium: 433.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.3 g
- Protein: 19.4 g
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