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Baked Macaroni And Cheese

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  Margarine 1⁄4 Cup (4 tbs)
  Coarsely chopped onion 1 Cup (16 tbs)
  Unbleached all purpose flour 1⁄3 Cup (5.33 tbs)
  Skim milk 1 Cup (16 tbs)
  Chopped fresh tomatoes 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Coarse grain mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Elbow macaroni 10 Ounce (2 1/2 cups)
  Grated cheddar cheese 1⁄4 Cup (4 tbs)

1. For the sauce, melt the margarine in a medium-size saucepan over medium heat. Add the onion, and cook, stirring, 5 minutes, or until the onion is translucent. Add the flour and stir until well blended. Slowly add the milk, stirring constantly to prevent lumps from forming. Cook the sauce, stirring frequently, another 5 to 5 minutes, or until thickened. Stir in the tomatoes, parsley, mustard, Worcestershire sauce and pepper, then remove the pan from the heat, cover and set aside.
2. Preheat the oven to 350°.
3. Meanwhile, bring a large pot of water to a boil. Cook the macaroni 8 minutes, or according to the package directions, until al dente. Drain the macaroni and transfer it to a 1 1/2-quart baking dish. Add the sauce and stir well. Spread the cheese over the macaroni and bake 10 to 15 minutes, or until the macaroni is heated through and the cheese is melted.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1913 Calories from Fat 531

% Daily Value*

Total Fat 59 g91.2%

Saturated Fat 14.3 g71.3%

Trans Fat 0 g

Cholesterol 34.9 mg11.6%

Sodium 528.7 mg22%

Total Carbohydrates 283 g94.5%

Dietary Fiber 17 g68.2%

Sugars 35.2 g

Protein 58 g115.6%

Vitamin A 102.8% Vitamin C 98.7%

Calcium 59.5% Iron 56.4%

*Based on a 2000 Calorie diet

Baked Macaroni And Cheese Recipe