Macaroni And Cheese Recipe

Macaroni and Cheese
submitted by sumit at ifood.tv

Summary

Cooking Time40 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Elbow macaroni/Rigatoni8 Ounce
 Butter/Margarine1 Tablespoon (Unsalted)
 Yellow onion1 Small, chopped to make 1/2 cup
 All purpose flour2 Tablespoon
 Dry mustard1⁄2 Teaspoon
 Ground red cayenne pepper1 Pinch
 Fat2 Cup (32 tbs)
 Shredded extra sharp cheddar cheese4 Ounce (1 Cup)
 Shredded swiss cheese4 Ounce (1 Cup)
 Plain dry bread crumbs3 Tablespoon
 Minced parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 1490 Calories from Fat 1151

% Daily Value*

Total Fat 128 g196.9%

Saturated Fat 43.9 g219.3%

Trans Fat 0 g

Cholesterol 154.7 mg

Sodium 321.7 mg13.4%

Total Carbohydrates 58 g19.4%

Dietary Fiber 3 g12.2%

Sugars 3.2 g

Protein 24 g48.5%

Vitamin A 25.2% Vitamin C 16.6%

Calcium 45.8% Iron 13.5%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 350°F and lightly butter a 14-inch oval baking dish or 2/2-quart casserole. Bring a stockpot of unsalted water to a boil, add the macaroni, and cook for 6 minutes or just until tender but still firm. Drain, rinse, drain again, and keep warm.
2. Meanwhile, in a large saucepan, melt the butter over moderately high heat. Add the onion and saute for 3 minutes or until softened. Stir in the fl our, mustard, and ground red pepper and cook for 1 minute or until bubbly. Gradually whisk in the milk and cook, stirring occasionally, for 5 minutes or until thickened.
3. Add the two cheeses and cook, stirring constantly, 5 minutes more or until melted and smooth. Remove from the heat, add the macaroni, and toss to coat well. Spoon into the baking dish. In a small bowl, toss the bread crumbs with the parsley and sprinkle on top of the macaroni. Bake, uncovered, for 25 minutes or until bubbling. Serve with Ceasar Salad.
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