Top | Pasta

Homestyle Macaroni and Cheese

(recipe, Matthew Barker)


primary-image, l

Introduction

It's not a lowfat casserole, but it's so delicious you won't care. Add leftover ham for an even heartier meal.

Ingredients

  1. ½ lb. macaroni
  2. ¼ cup butter
  3. 3 Tbsp. flour
  4. 2 cups 1% low-fat milk
  5. ½ lb. low-fat cream cheese, softened
  6. ½ tsp. salt
  7. ½ tsp. fresh ground black pepper
  8. 1 Tbsp. Dijon mustard
  9. ½ lb. sharp cheddar cheese
  10. 1 cup fresh breadcrumb
  11. 2 Tbsp. butter, melted
  12. 2 Tbsp. chopped fresh parsley

Steps

  1. Directions:
  2. 1
  3. Preheat oven to 400 degrees Fahrenheit.
  4. 2
  5. Cook macaroni (½ pound= 2 cups dry) until just al dente.
  6. 3
  7. You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.
  8. 4
  9. Drain pasta well.
  10. 5
  11. While the mac is boiling, melt the ¼-cup butter in a large pot.
  12. 6
  13. Whisk in the flour.
  14. 7
  15. Over med heat, whisk until smooth and bubbly (only about a minute).
  16. 8
  17. Stir in milk, cream cheese, salt, pepper& mustard.
  18. 9
  19. Keep cooking and stirring until sauce is thickened-- about three or four minutes.
  20. 10
  21. Cut the block of cheddar into half-inch cubes.
  22. 11
  23. Add drained macaroni and cubed cheddar& combine well.
  24. 12
  25. Pour into a casserole sprayed with Pam.
  26. 13
  27. In a small bowl, combine the remaining ingredients and sprinkle over top.
  28. 14
  29. Dust with paprika if desired.
  30. 15
  31. Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.