Macaroni & cheese bake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | THINLY SLICED GREEN ONIONS |
| 2 | tablespoons | MARGARINE |
| 2 | tablespoons | FLOUR |
| 2¼ | cup | SKIMMED MILK, DIVIDED |
| 1 | cup | SHREDDED CHEDDAR CHEESE |
| ¼ | teaspoon | DRY MUSTARD |
| ⅛ | teaspoon | PEPPER |
| ⅛ | teaspoon | HOT SAUCE |
| 4 | cups | COOKED MACARONI |
| ¼ | cup | WHOLE WHEAT BREAD CRUMBS |
| 2 | tablespoons | PARMESAN CHEESE |
| ⅛ | teaspoon | PAPRIKA |
Directions
COAT A SAUCE PAN WITH COOKING SPRAY; PLACE OVER MEDIUM HEAT UNTIL HOT.
ADD ONIONS; SAUTE 2 MINUTES OR TILL TENDER. ADD MARGARINE; STIR UNTIL MARGARINE MELTS. ADD FLOUR; COOK 1 MINUTE, STIRRING CONSTANTLY WITH A WIRE WHISK. GRADUALLY ADD 2 CUPS MILK AND COOK 15 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING CONSTANTLY. REMOVE FROM HEAT; ADD CHEDDAR CHEESE STIRRING UNTIL CHEESE MELTS. STIR IN ¼ CUP MILK, MUSTARD, PEPPER AND HOT SAUCE.
COMBINE CHEESE MIXTURE WITH MACARONI IN A 1½ QUART BAKING DISH, SPRAYED WITH COOKING SPRAY; STIR WELL. COMBINE BREAD CRUMBS, PARMESAN CHEESE AND PAPRIKA; SPRINKLE OVER TOP OF STEAK.
PROTEIN 7⅗ / FAT 4⅕ / CARBOHYDRATE 16.3 / CHOLESTEROL 10 IRON ⅗ / SODIUM 165 / CALCIUM 190