Baked Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz rice Penne pasta3 tbsp butter3 tbsp spelt flour1 tbsp powdered mustard3 cups milk1/2 minced onion1 bay leaf1/2 tsp paprika1 large egg12 oz cheddar cheese, cubed1 tsp sea salt1/2 tsp black pepper
Preheat oven to 350 degrees
In a large pot of boiling, salted water cook the pasta to al dente
In a separate pot, melt the butter.
Whisk in the flour and mustard--stir for about 5 minutes, making sure it is free of lumps
Stir in the milk, onion, bay leaf and paprika.
Simmer for 10 minutes then remove bay leaf
Temper the egg with a little of the milk mixture
Stir tempered egg into milk mixture and season with salt and pepper
Fold macaroni into milk mixture with 3/4 of cheese cubes
Pour into a 2-quart greased baking dish and cover with remaining cheese cubes and toasted panko with butter
Bake for 30 minutes then remove and let set for 5 minutes before serving
Number of Servings: 8
Recipe submitted by SparkPeople user STACYCAIN20.
In a large pot of boiling, salted water cook the pasta to al dente
In a separate pot, melt the butter.
Whisk in the flour and mustard--stir for about 5 minutes, making sure it is free of lumps
Stir in the milk, onion, bay leaf and paprika.
Simmer for 10 minutes then remove bay leaf
Temper the egg with a little of the milk mixture
Stir tempered egg into milk mixture and season with salt and pepper
Fold macaroni into milk mixture with 3/4 of cheese cubes
Pour into a 2-quart greased baking dish and cover with remaining cheese cubes and toasted panko with butter
Bake for 30 minutes then remove and let set for 5 minutes before serving
Number of Servings: 8
Recipe submitted by SparkPeople user STACYCAIN20.
Nutritional Info Amount Per Serving
- Calories: 329.2
- Total Fat: 16.6 g
- Cholesterol: 75.1 mg
- Sodium: 610.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.0 g
- Protein: 16.9 g
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