Macaroni And Cheese Recipe
Ingredients
| 1 1/2 cups elbow or corkscrew macaroni | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup non-fat dry milk powder | ||
| All purpose flour | 2 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Fat slice | 8 | |
| Tomato | 1 Medium, sliced | |
Directions
Cook macaroni and onion according to the package directions for the macaroni, except omit cooking oil and salt.
Drain well.
Meanwhile, in a medium saucepan stir together the non-fat dry milk powder, flour, and pepper.
Gradually stir in the milk till mixture is smooth.
Cook and stir over medium heat till thickened and bubbly.
Reduce heat to low.
Add the cheese, stirring till melted.
Stir in the macaroni mixture.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, in a 350° oven for 20 to 25 minutes or till bubbly.
During the last 5 minutes of baking, arrange the tomato slices atop macaroni.
Let stand for 10 minutes before serving.
Drain well.
Meanwhile, in a medium saucepan stir together the non-fat dry milk powder, flour, and pepper.
Gradually stir in the milk till mixture is smooth.
Cook and stir over medium heat till thickened and bubbly.
Reduce heat to low.
Add the cheese, stirring till melted.
Stir in the macaroni mixture.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, in a 350° oven for 20 to 25 minutes or till bubbly.
During the last 5 minutes of baking, arrange the tomato slices atop macaroni.
Let stand for 10 minutes before serving.
Chef
