Tuesday, April 7, 2009

Mac and cheese

Printable Verison Here

This dish was adapted from the March 2009 Vegetarian Times magazine. It is very yummy and the secret ingredient is panko breadcrumbs.

  • 1 T butter
  • 2 T flour
  • 1 T onion powder
  • 2 cups skim milk
  • 1/2 cup shredded cheddar
  • 2 T parmesan cheese
  • 1/2 lb or 2 cups elbow macaroni
  • 1/2 cup panko breadcrumbs


  1. Preheat oven at 350. Coat a 6-cup baking dish with spray. Melt butter in pan. Add flour, onion powder, and cook 1 minute, whisking constantly. Slowly whisk in milk. Increase heat to med-high, and bring sauce to a boil, stirring constantly. Reduce heat to med-low and simmer 5 minutes.
  2. Remove from heat, stir in cheddar and parm. Season with salt and pepper. Stir in cooked macaroni. Transfer to prepared baking dish and top with breadcrumbs. Lightly spray breadcrumbs with cooking spray. Bake 30 minutes or until top begins to brown.

1 cup serving size, 260 cal, 12 g protein, 6 g fat, 42 g carb, 12 mg chol, 534 sod, 2 g fiber, 6 g sugar