Mac N' Cheese (Ww)
- Reviews 2
Ready In: 1 hr
Serves: 8
Ingredients
- 1⁄2 lb whole wheat elbow macaroni
- 3 tablespoons light butter or 3 tablespoons margarine
- 1 onion, chopped
- 2 tablespoons flour
- 2 cups nonfat milk (we use 1 % milk)
- 2 cups low-fat cheddar cheese, shredded
- 1⁄3 cup parmesan cheese, grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (14 1/2ounce) can tomatoes, diced
- 1⁄2 cup breadcrumbs, dried (I used Panko Japanese bread crumbs)
Directions
- Preheat oven to 350 degrees F.
- Spray 8 (8 oz) baking dishes (I used custard cups) with Pam and place dishes on a large cookie sheet.
- Cook macaroni according to package directions, drain.
- In a large saucepan melt 2 tablespoons of the butter over medium heat. Stir in onion and cook for about 5 minutes or until softened.
- Stir in flour cook for another minute, stirring occasionally.
- Whisk in milk. Increase heat and cook whisking occasionally until thickened (3-5 minutes).
- Whisk in cheeses, salt and pepper. Cook, stirring occasionally until cheese melts (1 minute or so). Remove from heat.
- Stir in macaroni and tomatoes.
- Divide mixture among baking dishes.
- Melt remaining butter (1 TB) in pan over medium heat, add bread crumbs and stir until coated (1 minute). Sprinkle bread crumbs over the mac n cheese.
- Bake for 25-30 minutes or until casseroles are bubbling.
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