Stove-Top Macaroni and Cheese
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Stove-Top Macaroni and Cheese
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 569 |
| pro | 23 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 71 g |
| fibre | 4 g |
| chol | 60 mg |
| sodium | 840 mg |
| % RDI: | - |
| calcium | 35 |
| iron | 26 |
| vit A | 19 |
| folate | 85 |
- Preparation time: 10 minutes
- Total time : 20 minutes
Ingredients
- 2 tbsp butter
- 1/2 onion, diced
- 1/2 tsp salt
- 1 pinch cayenne pepper
- 1 tbsp all-purpose flour
- 1-1/2 cups milk
- 2 tsp Dijon mustard
- 1-1/4 cups shredded old cheddar cheese or extra old cheddar cheese
- 2-1/2 cups macaroni
Preparation
In large saucepan, melt butter over medium heat; cook onion, salt and cayenne pepper, stirring occasionally, until softened, about 6 minutes.
Add flour; cook, stirring, for 2 minutes.Gradually whisk in milk and mustard; cook, whisking, until thickened and onion is softened, 10 minutes. Stir in cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to sauce; toss to coat.
Add flour; cook, stirring, for 2 minutes.Gradually whisk in milk and mustard; cook, whisking, until thickened and onion is softened, 10 minutes. Stir in cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to sauce; toss to coat.
Source : Canadian Living Magazine: November 2010
- Keywords : Vegetarian; Dinner; Milk; Cheddar cheese; Macaroni; Onions; Boil;
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