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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 8 servings |
||
| Calories 461 | ||
| Calories from Fat 238 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.5g | 40% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 644mg | 26% | |
| Potassium 239mg | 6% | |
| Total Carbohydrate 37.8g | 12% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 4.7g | ||
| Protein 18.0g | 35% | |
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Homestyle Macaroni and Cheese
By: Lennie
Oct 3, 2001
It's not a lowfat casserole, but it's so delicious you won't care. Add leftover ham for an even heartier meal.
SERVES 8
Ingredients
- 1/2 lb macaroni
- 1/4 cup butter
- 3 tablespoons flour
- 2 cups 1% low-fat milk
- 1/2 lb low-fat cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon Dijon mustard
- 1/2 lb sharp cheddar cheese
- 1 cup fresh breadcrumb
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
Directions
1
Preheat oven to 400 degrees Fahrenheit.2
Cook macaroni (1/2 pound= 2 cups dry) until just al dente.3
You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.4
Drain pasta well.5
While the mac is boiling, melt the 1/4-cup butter in a large pot.6
Whisk in the flour.7
Over med heat, whisk until smooth and bubbly (only about a minute).8
Stir in milk, cream cheese, salt, pepper& mustard.9
Keep cooking and stirring until sauce is thickened-- about three or four minutes.10
Cut the block of cheddar into half-inch cubes.11
Add drained macaroni and cubed cheddar& combine well.12
Pour into a casserole sprayed with Pam.13
In a small bowl, combine the remaining ingredients and sprinkle over top.14
Dust with paprika if desired.15
Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kosher
Featured Reviews for This Recipe
From: viennagirl
On Aug 22, 2008
This was great! I did change a couple things, just to make it even easier and to go further (my kids eat like they have hollow legs). I used a whole pound of macaroni so I had to increase the amount of salt to 1tsp. I added an extra 1/2 cup of milk. I also added 1/4 tsp (scant) onion powder. Instead of baking it, I just mixed the cheddar (actually used 1/2 cheddar/1/2 Velveeta) in until it was melted and poured it over the drained macaroni (that I'd put back in the pot) and ate it just like that...no topping. It was super yummy. I've been looking for a great mac and cheese recipe and now I have it! Thanks for posting this!!
From: a_happy_goddess
On Aug 2, 2008
This is the best mac and cheese ever! I've been making this for 4 years and it never gets old!
From: Mirj
On Jan 7, 2002
I have made a zillion and one different versions of macaroni and cheese, but never with cream cheese in it. This one was so luscious, we're going to be having it more often. It's a cross between mac and cheese and elbows alfredo. Thanks Lennie!
From: Mysterygirl
On Nov 28, 2001
We loved the creamy texture of this dish. I didn't know that homemade mac & cheese was so easy. I added ham & broccoli to make it a main dish casserole and my husband, who doesn't care for mac & cheese said that it was a keeper. Thanks for the suggestion, Lennie.
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