by Linda S. Mills

Created on: March 25, 2009   Last Updated: July 23, 2009

Recipes: Baked macaroni and cheese

The beloved macaroni and cheese casserole has been gracing American tables since the early 1800s. Today, this versatile, inexpensive crowd pleaser remains as popular as ever. Long considered one of the great, classic comfort foods, mac and cheese is a satisfying vegetarian alternative for a hearty lunch or dinner and a delectable option for even the pickiest of eaters.

Traditionally, this tasty pasta dish derives its rich, homemade goodness from a mixture of cream, butter, cheese, and sometimes an egg or two. The following recipe retains the original flavor, while lowering the fat content. The Dijon mustard and Worcestershire sauce add some extra zest. For best results, remember to use real butter rather than margarine.

INGREDIENTS:

8 oz elbow macaroni

1/4 cup butter plus 1 tablespoon

1/4 cup all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups warm 2% milk

1/4 cup finely chopped onion

2 cups grated, 2% sharp cheddar cheese (from block, not pre-shredded)

1/4 cup dry Italian-style bread crumbs

PREPARATION:

Preheat oven to 375F.

1) Coat a 2-3 quart baking dish with non-stick cooking spray and set aside.

2) Cook macaroni according to package directions and drain.

3) In medium saucepan, melt butter, then add mustard, Worcestershire, salt and pepper.

4) Slowly add the flour to the butter mixture over low heat and stir until smooth and bubbly.

5) Remove flour mixture from heat and set aside. Grate cheese and chop onion (for convenience, these 2 ingredients can be finely chopped together in a food processor).

6) Heat milk in a separate pan, until warm. Over low heat, add the milk slowly to the flour mixture, while stirring constantly until smooth. Bring the sauce to a boil, then immediately reduce heat and simmer for 1 minute. Remove from heat

7) Add the cheese and onion to the white sauce and stir until melted. Add macaroni and place contents in the casserole dish.

8) Melt remaining 1 tablespoon of butter and stir in bread crumbs to evenly coat. Sprinkle the crumbs over the casserole and bake for approximately 25 minutes until bubbly and lightly browned at the edges. Yield: 6 servings

This popular classic makes a delicious weeknight dinner or a potluck favorite. Just don't be surprised, if there aren't any leftovers. Its down-home goodness is impossible to resist!

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