Classic Baked Macaroni and Cheese
Recipe from
Vegetarian Times
Secret Ingredient: panko breadcrumbs The crunchy breading often used in Japanese fried foods gives baked dishes a crispy topping similar to broiled cheese. Garlic and onion powder add zing to the cheese sauce here without compromising on creaminess.
Servings:
Serves 6
Ingredients
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1 tablespoonunsalted butter or nonhydrogenated margarinesee savings
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2 tablespoonsall-purpose floursee savings
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1 tablespoononion powdersee savings
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2 teaspoonsgarlic powdersee savings
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2 cupsskim milksee savings
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1/2 cupshredded reduced-fat sharp Cheddar cheesesee savings
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2 tablespoonsgrated Parmesan cheesesee savings
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1/2 pound(2 cups) elbow macaroni, cooked according to package directionssee savings
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1/2 cuppanko breadcrumbssee savings
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Directions
1.
Preheat oven to 350 degrees F. Coat 6-cup baking dish with cooking spray. Melt butter in saucepan over medium heat. Add flour, onion powder, and garlic powder, and cook 1 minute, whisking constantly. Slowly whisk in milk. Increase heat to medium-high, and bring sauce to a boil, whisking constantly. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
2.
Remove from heat, and stir in Cheddar and Parmesan. Season with salt and pepper, if desired. Stir in macaroni. Transfer to prepared baking dish, and top with breadcrumbs. Lightly spray breadcrumbs with cooking spray. Bake 30 minutes, or until top begins to brown.
Nutrition information
Per serving: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 534 mg, Carbohydrate 42 g, Fiber 2 g, Protein 12 g, Sugars 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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