Shirley knighton's gorgeous macaroni and cheese

Yield: 1 Servings

Measure Ingredient
16 ounces Macaroni shells or corkscrew type
3 tablespoons Butter; (up to 4)
1 small Minced onion
3 tablespoons Flour
½ teaspoon Salt; (can omit if you add bacon)
½ teaspoon Pepper
½ teaspoon Prepared mustard
2 cups Low fat milk
2 cups Low fat grated cheddar cheese
\N \N Couple of chopped handfuls of Canadian bacon trimmed of fat

Cook macaroni to al dente stage, (or till not quite done). Drain, rinse and reserve. Heat butter in a saucepan. Cook the onion until tender, but not browned, adding the bacon. Stir in flour, salt and pepper. Very slowly add the milk constantly stirring till mixed. I then transfer contents to a large measuring cup and pop it into the microwave for a couple of minutes on high stirring in between zaps till sauce thickens. Stir in mustard. You might have to do several increments of two minute intervals with a stir in between before it's thickened to your liking. Or you can continue cooking over low heat, stirring constantly until thickened.

Remove from heat. Mix well and pour cooked macaroni and sauce into lightly greased casserole. Stir in one cup of grated cheese. Sprinkle remaining cup on top and bake at 350 uncovered for 15-25 minutes or until thoroughly heated through, is bubbly and cheese topping has become a beautiful golden brown. You might want to use more grated cheese on top.

A really tasty, healthier Mac 'n Cheese dish that's just a little different!! Please tell me how you liked it!! Posted to TNT Recipes Digest, Vol 01, Nr 911 by Rayna Knighton <rayna@...> on Jan 03, 1998

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