Best Ever Macaroni and Cheese
photo by Kim127
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 946.36 ml uncooked elbow macaroni
- 59.14 ml margarine
- 29.58 ml flour
- 473.18 ml 1% low-fat milk
- salt and pepper
- nutmeg
- 473.18 ml light cheddar cheese, cubed 1/2 inch
- 118.29 ml dried breadcrumbs
- 14.79 ml margarine, melted
- 14.79 ml chopped fresh parsley
directions
- Heat oven to 350°F Cook macaroni according to package directions. Drain.
- Meanwhile, melt margarine in saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).
- Add milk, salt, pepper and a dash of nutmeg. Continue cooking, stirring
- occasionally, until sauce is thickened (3 to 4 minutes).
- Stir in cooked macaroni and cheese. Spoon into 2-quart casserole.
- Stir together all remaining ingredients in small bowl; sprinkle over macaroni.
- and cheese. Bake 20 to 25 minutes or until heated through and golden brown.
- TIP: for a gourmet flavor, stir in 3 ounces cubed cream cheese and 1.
- teaspoon Dijon mustard with the milk.
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Reviews
-
This mac and cheese has good flavour. I used whole wheat pasta and followed the recipe as written. For some reason the cubed cheese didn't melt into the casserole, even the next day when I reheated it. The cheese stayed as little cheese chunks throughout. Next time I think I'll add the cheese to the milk mixture so as to make a cheese sauce before adding it to the cooked pasta.
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RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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