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| INGREDIENTS |
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2 tbsp
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butter
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2 tbsp
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olive oil
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1/4 cup
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flour
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2 cups
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1% milk, hot, but not boiling
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1/2 cup
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freshly grated Parmesan cheese
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salt to taste
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freshly ground black pepper
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3/4 lb
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macaroni noodles
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1/4 cup
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bread crumbs
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| RECIPE |
- Preheat the oven to 375ºF and spray a 2-quart casserole dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil.
- In a 2-quart saucepan, melt butter with olive oil and then whisk in flour over medium heat. Cook, stirring often, for about 2 minutes. Slowly whisk in the hot milk and simmer, stirring occasionally, for 5 minutes or until mixture starts to thicken. Stir in the Parmesan and Cheddar cheeses and season with salt and pepper. Set aside.
- Add the macaroni to the boiling water and cook until the pasta is al dente, about 7 or 8 minutes. Drain the pasta.
- Pour the macaroni into the cheese pot and place in prepared casserole dish. Sprinkle the breadcrumbs over the macaroni.
- Bake, uncovered, for about 30 minutes or until the edges are bubbling and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
1.5 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
440 |
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| Total Fat |
14 g |
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| Sodium |
590 mg |
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| Total Carbohydrates |
57 g |
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| Fiber |
8 g |
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| Protein |
21 g |
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