Old Fashioned Macaroni and Cheese
A serious feel-good food that won't make you feel bad.
Per Serving: 341 Calories, 10.8g Fat, 31mg Cholesterol, 831mg Sodium, 44.1g Carbohydrates, 5.6g Fiber, 5.5g Sugar, 18.7g Protein
Yield: Serves 6
Ingredients
- 1- 7 oz. package whole grain elbow macaroni (cooked per package instructions)
- ½ cup 98% fat-free cream of mushroom soup
- ¾ cup whole wheat flour
- 1 cup 2% milk
- 1 ½ cups water
- 2 Tbs. dried onion
- ¼ tsp. cracked black pepper
- 8 oz. 2% milk shredded sharp cheddar cheese
- ¼ cup whole grain Panko (or whole grain dry breadcrumbs)
- ¼ tsp. paprika
Instructions
- Preheat oven to 350 F. Coat a shallow 2 to 3 quart baking dish with nonstick spray
- While macaroni is cooking, combine mushroom soup with the next 5 ingredients in a medium saucepan. Bring to a boil, whisking constantly. Boil 1 minutes
- Remove from heat and stir in cheese until melted
- Combine cooked macaroni and cheese sauce in prepared baking dish
- Combine bread crumbs and paprika and sprinkle around edges of baking dish.
- Bake 30 minutes or until bubbly and crumbs are lightly toasted
Recipe edited by Terry Grieco Kenny for DietsInReview.com
User Feedback
(Page 1 of 1, 2 total comments)MLH
I made this and have to say... I'm pretty sure there is an error in the amount of flour. It was like eating bread dough. I had to adjust the flour from 3/4 cup to 1/4 cup to make it palatable. I also sauteed some onions instead of using dried ones. Last but not least I added some dried read peppers for a bit of zing. After the adjustments it was good.
posted Mar 25th, 2012 10:43 pmjoedagod
im a chef at a nursing home for 85 residents, this went down a treat great comments all round