Macaroni & Cheese

Time: About 20 minutes prep; 55 minutes to cook

Ingredients

• 1/4 cup finely chopped onion
• 2 tablespoons margarine or butter
• 1/4 cup all-purpose flour
• 2 1/2 cups fat-free milk
• 2 ounces light pasteurized processed cheese, cubed
• 1 teaspoon dijon mustard
• 2 cups elbow macaroni, cooked
• 2 tablespoons unseasoned dry bread crumbs
• Paprika, as garnish

Procedure

1. Saute onion in margarine in medium saucepan until tender, 3 to 4 minutes.
2. Stir in flour; cook  over medium-low heat 1 minute, stirring constantly.
3. Stir in milk and heat to boiling. Stir until thickened, about 1 minute.
4. Add cheeses and mustard, stirring over low heat until melted.
5. Combine sauce and macaroni in 2-quart casserole
6. Season to taste with salt and cayenne pepper; sprinkle with bread crumbs and paprika.
7. Bake, uncovered, at 350 degrees until bubbly, 30-40 minutes.

Courtesy: 1,0001 Low-Fat Vegetarian Recipes

Verdict

I love macaroni and cheese. I’ve been on a mac & cheese kick lately, so color me ecstatic when I found this recipe in my cookbook. I added a little more cayenne because I prefer spicy food. It came out really well. It needed a little salt and pepper on reheating, but I really liked this one.

Tags: elbow macaroni, macaroni and cheese, Recipes