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Smoky Macaroni And Cheese Recipe
|Large elbow macaroni||8 Ounce (Dried)|
|Smoked cheddar cheese/Smoked gouda cheese||3 Ounce|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Fat free half and half||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Tart apple||1 Medium, cored and coarsely chopped|
|Finely grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1568 Calories from Fat 338
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 20.6 g103%
Trans Fat 0 g
Cholesterol 102.5 mg
Sodium 1357.4 mg56.6%
Total Carbohydrates 229 g76.4%
Dietary Fiber 12.4 g49.6%
Sugars 39.9 g
Protein 65 g129.5%
Vitamin A 18.5% Vitamin C 361.8%
Calcium 89.7% Iron 33.3%
*Based on a 2000 Calorie diet
Return macaroni to saucepan.
If desired, remove any darker outer layer from smoked cheese with a vegetable peeler.
Shred cheese (you should have about 3/4 cup); set aside.
For sauce, in a medium saucepan combine broth and onion.
Bring to boiling; reduce 'heat to medium.
Cook, covered, about 5 minutes or until onion is tender.
In a screw-top jar combine half-and-half, flour, mustard, and pepper; cover and shake well.
Add to onion mixture.
Cook and stir just until bubbly.
Remove from heat.
Add smoked cheese, stirring until most of the cheese is melted.
Pour the sauce over cooked macaroni; toss to combine.
Pour into a 1 1/2-quart casserole.
Bake, covered, in a 350° oven for 10 minutes.
Uncover and bake about l0 minutes more or until bubbly.
Let stand for 5 minutes.
Top with chopped apple and Parmesan cheese.