You can't go wrong with macaroni and cheese, and this classic recipe is sure to satisfy the kid in all of us. It works well with any short pasta, such as shells, rigatoni or farfalle. Add a boost of fibre by substituting whole wheat pasta for the regular pasta.
- Portion size 4 servings
Ingredients
Method
In saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring, for 1 minute. Stir in mustard. Whisk in milk until smooth and bring to simmer; cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt, pepper and cayenne. Stir in 1 cup of the Cheddar cheese until smooth.Meanwhile, in large pot of boiling salted water, cook pasta until tender but still slightly firm in centre, about 6 minutes. Drain and return to pot. Stir in milk mixture. Transfer to greased 8-inch (2 L) glass baking dish. Top with remaining cheese and crackers.
Bake on baking sheet in 375?F (190?C) oven until cheese is bubbly and golden, about 30 minutes.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 798 mg
- Sugars 8 g
- Protein 27 g
- Calories 608.0
- Total fat 28 g
- Potassium 305 mg
- Cholesterol 84 mg
- Saturated fat 17 g
- Total carbohydrate 60 g
%RDI
- Iron 23.0
- Folate 72.0
- Calcium 52.0
- Vitamin A 26.0
