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Ingredientes
- 3/4 lb uncooked elbow macaroni - (abt 3 c.)
- 6 Tbsp. butter plus more
- 1 sm onion cut 1/4" dice
- 2 Tbsp. flour
- 2 c. lowfat milk
- 3/4 lb assorted cheeses, including cheddar grated Salt to taste Freshly-grnd black pepper to taste Warm pepper sauce or possibly cayenne to taste
- 1/4 lb grated Cheddar cheese - (abt 1 c.)
- 1 c. bread crumbs
Direcciones
- Cook elbow macaroni in large pot of boiling salted water till cooked through, softer than al dente but not mushy. Transfer to colander and rinse under cool water, then drain well. Set aside.
- Heat 3 Tbsp. butter in saucepan over low heat. Add in onion and cook till translucent/soft, about 5 min. Add in flour and cook, stirring constantly, 3 or possibly 4 min. Add in lowfat milk in small amounts, allowing sauce to thicken after each addition. When all lowfat milk has been added, simmer very slowly at least 20 min.
- Season to taste with salt, pepper and warm pepper sauce. Stir in assorted cheeses. When cheeses are nearly but not completely melted, remove from heat and mix with macaroni.
- Butter casserole dish. Heat remaining 3 Tbsp. butter in small skillet. Pour macaroni mix into buttered casserole. Sprinkle with Cheddar cheese and bread crumbs and pour melted butter all over top. Bake at 375 degrees till top is bubbling and brown, about 40 min.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 634 | |
| Calories from Fat 243 | 38% |
| Total Fat 27.69g | 35% |
| Saturated Fat 16.84g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 641mg | 27% |
| Potassium 376mg | 11% |
| Total Carbs 63.29g | 17% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.7g | 5% |
| Protein 31.75g | 51% |
