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Macaroni And Cheese

Macaroni and Cheese recipe image
This Italian main features Elbow macaroni, Or any other pasta shape, Extra-virgin olive oil, Onion or shallot -- finely chopped, Cloves -- finely chopped. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 788.0
Dietary: Vegetarian
Description
This Italian main features Elbow macaroni, Or any other pasta shape, Extra-virgin olive oil, Onion or shallot -- finely chopped, Cloves -- finely chopped. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 lbs Elbow macaroni
  • Or any other pasta shape
  • 1 tablespoons Extra-virgin olive oil
  • 1 small Onion or shallot -- finely chopped
  • 2 garlic Cloves -- finely chopped
  • 1/4 cups All-purpose flour
  • 4 cups Skim milk
  • 1 cups Low-fat cottage cheese
  • 1 tablespoons Mustard
  • 1 teaspoons Nutmeg
  • 1 pinch Cayenne pepper
  • Freshly ground black or white pepper
  • Or romano cheese
  • 1/4 cups Sharp cheddar cheese
  • 1/2 cups Low-fat cheddar cheese
  • Bread crumbs
Directions
  1. 1
    1. Preheat oven to 350F (177&# 194;°C). Prepare pasta according to package directions; under-cook slightly so it remains a bit firm. Rinse pasta under cold water; drain and transfer to a large casserole dish. 2. In a medium nonstick pan, heat olive oil; add onions and garlic. Saut until onions are transparent; add flour, mixing well until brown; add milk slowly, stirring vigorously so that there are no lumps. Add cottage cheese, mustard, nutmeg, peppers, parsley and Parmesan. When milk is steaming but not boiling, add cheddar cheeses a little at a time. Keep stirring until all cheese is added and sauce is relatively smooth. 3. Pour cheese mixture evenly over the macaroni. Top with bread crumbs. Bake until top is bubbly, about 30 to 45 minutes. Gail Shermeyer
  2. 2
    chopped fresh parsley
  3. 3
    grated parmesan cheese

Nutrition Facts

Servings 6

Amount Per Serving
Calories 788.0kcal
% Daily Value *
Total Fat 29.6g46%
Saturated Fat 15.0g75%
Cholesterol 65.2mg22%
Sodium 919.1mg39%
Total Carbohydrate 96.9g33%
Dietary Fiber 16.1g65%
Sugars 16.7g
Protein 46.3g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, any, baking, black, boiling, bread, cayenne, cheddar, cheese, chopped, cloves, cottage, crumbs, elbow, extravirgin, finely, flour, freshly, ground, italian
Read it online: https://www.chefs-mate.com/recipe/macaroni-and-cheese-3/