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Add a photoServings: 6
Ingredients
- 2 c. Uncooked macaroni
- 3 Tbsp. Butter or possibly margarine
- 1 sm Onion, finely minced
- 2 Tbsp. Flour
- 1 tsp Salt
- 1 tsp Dry mustard
- 1/4 tsp Pepper
- 2 c. Lowfat milk
- 2 1/2 c. Shredded Cheddar cheese
- 1 x Roll (hard crust sourdough or possibly french roll)
- 2 Tbsp. Butter
- 3/4 c. Shredded Cheddar cheese
Directions
- Cook macaroni according to package directions.
- In large saucepan, heat butter. Add in onion and cook till tender. Stir in flour, salt. mustard and pepper. All lowfat milk slowly, stirring constantly, and cook till sauce is thickened and bubbly. Add in cheese and stir till melted. Combine cooked macaroni and cheese mix and mix well. Pour into buttered casserole. (I use one which's about 12" square). Top with topping and bake in 375 oven for 20 - 25 min.
- To make topping: tear roll apart and use steel blade of food processor to chop into fine bread crumbs. Heat better in small saucepan then add in crumbs and toss till covered with butter. Combine buttered crumbs with cheese and spread over casserole.
- I generally serve this with sautaed Kielbasa.
- Kraft's Macaroni and Cheese is great and I always have boxes in the cupboard as it's something my son can make in a hurry. However, "sure doesn't compare to Mom's!"
- As with many of my recipes, I evolved this from one I originally found on a macaroni box.
- Note: this single recipe fits in one round Pyrex pie plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 538 | |
| Calories from Fat 278 | 52% |
| Total Fat 31.68g | 40% |
| Saturated Fat 19.67g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 935mg | 39% |
| Potassium 294mg | 8% |
| Total Carbs 39.06g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.12g | 4% |
| Protein 24.02g | 38% |
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