Mac & Cheese

This recipe was submitted by Betty Moore from Ashland, KY on 1/20/2010.

Betty Moore had this fun fact about the Mac & Cheese recipe to share:
Cheesy.

Ingredients

l l/2 Cups Low Fat Milk
l/2 Lb. Whole Wheat Elbow Macaroni
l Cup Broccoli, Chopped
l l/2 Tbsp. Olive Oil
l l/2 Tbsp. Unbleached All-purpose Flour
l Tsp. Dry Mustard
Pinch or two of Garlic Powder
l/4 to l/2 Tsp. Salt
l/2 Cup Packed Sharp Cheddar Cheese, Grated
3 Tbsp. Parmesan Cheese, Grated

Cooking Instructions

ALSO: Dash of Cayenne Pepper; 2 Slices Crumbled Whole Wheat Bread; l/2 Cup Chopped Walnuts Spray one-quart baking dish with non-stick spray and set aside. Preheat oven to 350 degrees. Heat the milk until very hot and set aside. DO NOT boil milk. Boil macaroni and drain. Add chopped and cooked broccoli. While macaroni is cooking, in another medium to large pan, add oil and use a whisk to beat in the flour, mustard, and garlic powder. Keep whisking until it forms a thick paste and then slowly drizzle in the hot milk, so it becomes smooth as the milk is added. Keep cooking and stirring until velvety. Add the salt, half the cheddar cheese, the parmesan cheese, and the cayenne. Stir until fully blended and remove from heat. Add the cooked macaroni and broccoli and stir until pasta is coated. Transfer to baking dish, top with break crumbs and walnuts. Bake uncovered in highest oven shelf for about 20 minutes or until bubbly. Serve warm.

Servings

6

Nutritional Information

None available.

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