If the word “macaroni” and “cheese” doesn’t make you hungry, then what will? Satisfy your cravings for macaroni and cheese with this recipe that is not taken out of some box.
2 tablespoon of flour
3 tablespoon of Panko bread crumbs
4 tablespoon divided olive oil
4 oz multi-grain macaroni
½ teaspoon salt
1/8 teaspoon black pepper
½ teaspoon paprika
2 cups of fat-free milk
½ cup shredded, reduced-fat Cheddar cheese
- The oven must be preheated to 350 degree Fahrenheit
- Using a vegetable spray, coat an 8”x8” baking dish.
- Boil a pot of water.
- Cook the macaroni while following the package directions.
- Drain, cold water rinse, drain again.
- Set aside, combine bread crumbs with two teaspoons oil into a small bowl. Evenly coat crumbs with oil by stirring with a fork.
- Into a large saucepan, add the remaining oils. Heat at medium.
- Whisk flour, salt, paprika, and peppers until smooth. Add milk, whisk, cook, and then whisk again for five minutes until thickened. Remove from heat.
- Stir until the cheese melts. Stir the macaroni. Pour it to the baking dish. Evenly top with crumbs.
- Bake for fifteen minutes until golden and bubbling. Let sit for ten minutes before servings.
A cup serving of this food contains 328 calories and healthy fats of a good amount. It would take you an hour to prepare the entire recipe. This is good for four people. You may double the recipe for the leftovers as they are loveable for lunches. Use a 9” x 13” pan. It should work wonderfully.
Fun facts about macaroni, pasta, and cheese:
Nutritious foods essential for a healthy diet can pair with an ideal partner: pasta.
Cheese and macaroni is always on children’s top 10 favorite food.
Burgundy wine is recommended to serve with cheese and macaroni.
1 million boxes of macaroni and cheese are sold by Kraft every day.
In 1993, one crayon color was named “macaroni and cheese” by Crayola.
Cheddar cheese is the most famous cheese used in macaroni.