Macaroni and Cheese with Mushrooms
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 549549 cal |
| pro | 25 g25g pro |
| total fat | 26 g26g total fat |
| sat. fat | 16 g16g sat. fat |
| carb | 53 g53g carb |
| fibre | 3 g3g fibre |
| chol | 78 mg78mg chol |
| sodium | 831 mg831mg sodium |
| potassium | 349 mg349mg potassium |
| % RDI: | - |
| calcium | 5050 calcium |
| iron | 2121 iron |
| vit A | 2323 vit A |
| vit C | 22 vit C |
| folate | 6262 folate |
- Preparation time: 10 minutes
- Total time : 20 minutes
Ingredients
-
3 tbsp (45 mL) butter
1 onion, chopped
3 sprigs fresh thyme
1 clove garlic, minced
2 cups (500 mL) halved mushrooms
3 tbsp (45 mL) all-purpose flour
2-1/2 cups (625 mL) milk
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
2-1/2 cups (625 mL) shredded old Cheddar cheese
3 cups (750 mL) macaroni
Topping:
1/2 cup (125 mL) fresh bread crumbs
1/3 cup (75 mL) grated Parmesan Cheese
Preparation
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to sauce; toss to coat. Discard thyme. Transfer to large ovenproof dish.
Topping: Combine bread crumbs with Parmesan cheese; sprinkle over macaroni mixture. Broil until browned, about 2 minutes.
Source : Family Meal Makeover: Episode 3
- Keywords : Dinner; Vegetarian; Boil; Butter; Onions; Mushrooms; Cheddar cheese; Bread crumbs;







