Stove-Top Macaroni and Cheese
297 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 569569 cal |
| pro | 23 g23g pro |
| total fat | 21 g21g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 71 g71g carb |
| fibre | 4 g4g fibre |
| chol | 60 mg60mg chol |
| sodium | 840 mg840mg sodium |
| % RDI: | - |
| calcium | 3535 calcium |
| iron | 2626 iron |
| vit A | 1919 vit A |
| folate | 8585 folate |
This quick sauce comes together as the pasta cooks to make a dish that's heaps better than any boxed variety. For the best flavour, use extra-old Cheddar.
Ingredients
-
2 tbsp (25 mL) butter
Half onion, diced
1/2 tsp (2 mL) salt
Pinch cayenne_pepper
1 tbsp (15 mL) all-purpose_flour
1-1/2 cups (375 mL) milk
2 tsp (10 mL) Dijon_mustard
1-1/4 cups (300 mL) shredded old Cheddar cheese
2-1/2 cups (625 mL) elbow pasta (about 12 oz/375 g)
Preparation
In large saucepan, melt butter over medium heat; cook onion, salt and cayenne pepper, stirring occasionally, for about 6 minutes or until softened.
Stir in flour; cook, stirring, for 2 minutes. Gradually whisk in milk and mustard; cook, whisking, for 10 minutes or until bubbly, thickened and onion is softened. Stir in cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and add to sauce; toss to coat.
Stir in flour; cook, stirring, for 2 minutes. Gradually whisk in milk and mustard; cook, whisking, for 10 minutes or until bubbly, thickened and onion is softened. Stir in cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and add to sauce; toss to coat.
Source : Canadian Living Magazine: April 2008
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