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Add a photoServings: 6
Ingredients
- 1/2 lb elbow macaroni
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 Tbsp. powdered mustard
- 3 c. lowfat milk
- 1/2 c. yellow onion, finely diced
- 1 x bay leaf
- 1/2 tsp paprika
- 1 lrg egg
- 12 ounce sharp cheddar, shredded
- 1 tsp kosher salt Fresh black pepper
- 3 Tbsp. butter
- 1 c. panko bread crumbs Preheat oven to 350 degrees F.
Directions
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, heat the butter. Whisk in the flour and mustard and keep it moving for about five min. Make sure it's free of lumps. Stir in the lowfat milk, onion, bay leaf, and paprika. Simmer for ten min and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-qt casserole dish. Top with remaining cheese.
- Heat the butter in a saute/fry pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 min. Remove from oven and rest for five min before serving.
- Yield: 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 6 servings | |
| Calories 628 | |
| Calories from Fat 299 | 48% |
| Total Fat 34.06g | 43% |
| Saturated Fat 20.63g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 1050mg | 44% |
| Potassium 405mg | 12% |
| Total Carbs 52.9g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.39g | 6% |
| Protein 27.44g | 44% |
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