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Ingredientes
- 8 ounce uncooked elbow macaroni
- 1 c. minced onion
- 2 Tbsp. butter
- 2 c. warm lowfat milk
- 2 c. fine bread crumbs
- 8 ounce shredded cheddar cheese (2 c.)
- 2 Tbsp. pimento
- 2 Tbsp. minced fresh parsley
- 4 x Large eggs, beaten
- 1 x (10-oz) package sharp cheddar cheese, shredded
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1 x to 1 1/4 c. lowfat milk
- 2 ounce shredded cheddar cheese (1/2 c.)
- 1/4 tsp granulated sugar Fresh parsley for garnish
Direcciones
- Cook macaroni according to package directions and drain. Line the bottom and sides of a metal 9-by-5 inch loaf pan with foil and spray with nonstick cooking spray. Saute/fry onion in butter. In a large mixing bowl, toss together macaroni, onion, warm lowfat milk, bread crumbs, cheese (not the sharp cheddar), pimento, parsley and Large eggs. Stir well. Lay half the noodle mix into pan. Pack fairly well. Top with shredded sharp cheddar. Top with remaining macaroni mix. Smooth top.
- Bake at 350 degrees for 45 min. Cold in pan 20 min. This is a must.
- While macaroni is cooling, make cheese sauce.
- To make sauce: Heat butter with flour, stirring with wire whisk till smooth and lightly browned. Stir in mustard, salt, lowfat milk, cheese and sugar. Cook on medium-low heat till smooth. Set aside. To serve, carefully place a serving platter over loaf pan. Turn out macaroni onto platter; loaf should fall out easily. Peel foil from macaroni. Spoon sauce down center of macaroni loaf.
- Garnish with fresh parsley. Cut in slices to serve. - Patty Clark, Gilbert, S.C.
