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Ingredients
- 2 c. large elbow macaroni
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. all-purpose flour
- 2 c. lowfat milk, whole or possibly nonfat
- 1/3 c. finely minced onion Dash sweet paprika Salt and white pepper to taste
- 2 c. grated sharp Cheddar cheese, divided use
- 1 c. cubed cooked corned beef
Directions
- Preheat oven to 350 degrees. Spray 1 1/2-qt baking dish with nonstick spray or possibly grease with butter or possibly margarine. Meanwhile, cook macaroni according to package directions. Drain. Meanwhile, in large saucepan, heat butter over medium heat. Add in flour and whisk over heat 2 min; don't brown. Remove from heat and add in lowfat milk. Return to medium-high heat. Add in onion, paprika and salt. Bring to simmer, stirring constantly. Reduce heat to maintain simmer. Simmer 15 min, stirring frequently. Season to taste with salt and white pepper.
- Stir 1 3/4 c. cheese into sauce. Add in corned beef and liquid removed macaroni; stir to combine. Place in prepared dish. Sprinkle with remaining cheese. Bake 30 min.
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