All-Time
Favourite Mac & Cheese
|
Ingredients |
|
3 cups |
macaroni or small pasta shells |
750 mL |
|
1 Tbsp |
butter |
15 mL |
|
1 |
small
onion, finely chopped |
1 |
|
¼ cup |
flour |
50 mL |
|
3 cups |
milk,
heated |
750 mL |
|
1 tsp |
Dijon
mustard |
5 mL |
|
2 cups |
shredded
Cheddar cheese |
500 mL |
|
¼ cup |
Parmesan
cheese |
50 mL |
|
1 can (28
oz) |
diced
tomatoes, drained (optional) |
1 can
(796 mL) |
|
|
salt and
pepper to taste |
|
|
Directions |
|
Cook
macaroni according to package directions; drain well.
Meanwhile, in saucepan melt butter over medium heat; cook
onion until softened. Add flour and cook, stirring for 1
minute without browning. Gradually whisk in milk until
smooth; whisk in mustard. Cook, stirring often for 10 to 12
minutes or until thickened (do not boil). Remove from heat;
stir in cheeses until melted. If adding tomatoes, drain
tomatoes again and stir into sauce. Add salt and pepper to
taste. Pour over macaroni and stir to coat. |
|
Nutrient Content |
|
Per Serving: Energy: 1082.7 Kcal · Carbohydrate: 95.3
g · Protein: 56.3 g · Fat (Total): 53.7 g · Calcium: 1345.6 mg |
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