Better Baked Mac & Cheese
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 352.0
- Total Fat: 11.7 g
- Cholesterol: 34.3 mg
- Sodium: 240.0 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.8 g
- Protein: 15.9 g
View full nutritional breakdown of Better Baked Mac & Cheese calories by ingredient
Introduction
My version of Mac n' Cheese for school. In the amount of time it takes to cook the pasta, I had a luxurious cheese sauce ready! Poured into the casseroles, sprinkled with more cheese and whole wheat breadcrumbs, it was declared "Best Mac and Cheese Ever" by the kids (and I think the old cook was jealous!) My version of Mac n' Cheese for school. In the amount of time it takes to cook the pasta, I had a luxurious cheese sauce ready! Poured into the casseroles, sprinkled with more cheese and whole wheat breadcrumbs, it was declared "Best Mac and Cheese Ever" by the kids (and I think the old cook was jealous!)Number of Servings: 36
Ingredients
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2 tbsp salt (for pasta water)
2 kg elbow macaroni
6 cups whole milk, divided
½ tsp pepper
½ tbsp dried parsley
1 tsp garlic powder
¼ tsp salt
1 tbsp butter
¼ cup cornstarch
1 kg shredded cheddar cheese, divided
1 cup dry Italian breadcrumbs or crushed Goldfish crackers
Directions
Preheat the oven to 375F and grease 2 large casserole dishes.
Boil a large pot of water and add salt. Add macaroni and cook 10 minutes, stirring occasionally. Drain well and return to pot.
While pasta is cooking, heat 5 cups of milk in a saucepan.
Stir in the pepper, parsley, garlic powder, salt and butter.
Whisk the cornstarch with the remaining 1 cup milk until smooth, then add to the hot milk and cook until slightly thickened.
Stir in all but 1 cup of the cheese until melted.
Pour over the pasta in the pot and fold in completely.
Divide pasta between the casserole dishes, top with reserved cheese and breadcrumbs.
Bake for 10 minutes, until cheese melts and casserole is bubbly.
Serving Size: Makes 36 servings
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Boil a large pot of water and add salt. Add macaroni and cook 10 minutes, stirring occasionally. Drain well and return to pot.
While pasta is cooking, heat 5 cups of milk in a saucepan.
Stir in the pepper, parsley, garlic powder, salt and butter.
Whisk the cornstarch with the remaining 1 cup milk until smooth, then add to the hot milk and cook until slightly thickened.
Stir in all but 1 cup of the cheese until melted.
Pour over the pasta in the pot and fold in completely.
Divide pasta between the casserole dishes, top with reserved cheese and breadcrumbs.
Bake for 10 minutes, until cheese melts and casserole is bubbly.
Serving Size: Makes 36 servings
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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KATHYJO56
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ROBBIEY
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NELLJONES
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FERRARIFITNESS
I didn't really make this recipe but it inspired me to find one that I could feel good about. This is just too high in fat calories and I don't use dairy. I still use eggs but I suppose I lean more towards Vegan diet. Try this recipe for truly spectacular mac n cheese, vegan style: https://nutriciou - 10/3/18
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LIZYR777