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MACARONI & CHEESE - JOANNA'S

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Recipe

Make your kids squeal in satisfaction with this scrumptious dish that will even have you licking your lips!

 
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 cups pasta, elbow macaroni
uncooked
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3 tablespoons butter
or margarine
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1 small onions
finely chopped
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2 tablespoons all-purpose flour
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1 teaspoon salt
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1 teaspoon dry mustard
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1 teaspoon salt
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4 teaspoons black pepper
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2 cups milk
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½ cup cheddar cheese
shredded
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1 each bread, dinner rolls
sourdough or french
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2 tablespoons butter
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¾ cups cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
473 ml pasta, elbow macaroni
uncooked
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45 ml butter
or margarine
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1 small onions
finely chopped
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3E+1 ml all-purpose flour
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5 ml salt
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5 ml dry mustard
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5 ml salt
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2E+1 ml black pepper
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473 ml milk
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118 ml cheddar cheese
shredded
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1 each bread, dinner rolls
sourdough or french
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3E+1 ml butter
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177 ml cheddar cheese
shredded
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Directions

Cook macaroni according to package directions.

In large saucepan, melt butter. Add onion and cook until tender. Stir in flour, salt. mustard, salt and pepper. All milk slowly, stirring constantly, and cook until sauce is thickened and bubbly. Add cheese and stir until melted. Combine cooked macaroni and cheese mixture and mix well. Pour into buttered casserole. (I use one that's about 12 inch square). Top with topping and bake in 375 oven for 20 to 25 minutes.

To make topping: tear roll apart and use steel blade of food processor to chop into fine bread crumbs. Melt better in small saucepan then add crumbs and toss until covered with butter. Combine buttered crumbs with cheese and spread over casserole.

I generally serve this with sautéed Kielbasa.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 23872% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 1034mg 43%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 14% Vitamin C 2%
Calcium 28% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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