Macaroni And Cheese With Breadcrumbs Recipe
Ingredients
| Elbow macaroni | 8 Ounce | |
| Oil | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 3 Cup (48 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Cheddar cheese | 3 Cup (48 tbs), divided | |
| Dry bread crumbs | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3477 Calories from Fat 1785
% Daily Value*
Total Fat 202 g310.6%
Saturated Fat 108.7 g543.3%
Trans Fat 0 g
Cholesterol 524.6 mg174.9%
Sodium 5095 mg212.3%
Total Carbohydrates 251 g83.6%
Dietary Fiber 10.3 g41.1%
Sugars 47.6 g
Protein 165 g329.4%
Vitamin A 101.1% Vitamin C 0.44%
Calcium 395.9% Iron 56.3%
*Based on a 2000 Calorie diet
Directions
2. In a medium saucepan over moderate heat, whisk together the oil and flour; cook 5 minutes. Gradually whisk in the milk, in three additions, allowing mixture to thicken between each addition. Season with salt and pepper; cook over low heat 1 minute. Fold in 2 cups of the cheese; remove from heat.
3. Combine the cheese sauce and cooked macaroni, and spread into a lightly buttered 1 1/2-quart baking dish. Spread the remaining 1 cup of cheese over the macaroni. Sprinkle bread crumbs over casserole. Add salt and pepper. Bake at 350° for 30 minutes, until bubbly and golden on top.
Chef
