Macaroni and Two-Cheese Casserole Recipe

By MAYS

Ingredients
  • 1 cup(s) pasta, elbow macaroni

  • 2 tablespoon margarine

  • 2 shallot(s), chopped

  • 1 tablespoon flour, all-purpose

  • 1 cup(s) milk, fat-free

  • 3/4 cup(s) cheese, cheddar, reduced-fat, shredded

  • 1 slice(s) bread, whole-wheat, crumbled into soft crumbs

  • 1/4 teaspoon paprika

  • 2 tablespoon cheese, Parmesan

Directions
  1. Cook the macaroni according to the package directions, omitting salt; drain well.

  2. While the macaroni is cooking, melt 1 tablespoon of the margarine in a medium saucepan over medium heat. Sauté the shallots until tender, about 3 minutes. Add the flour; cook and stir 1 minute. Add the milk; cook until the sauce thickens, about 4 minutes, stirring often.

  3. Stir in the cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler.

  4. Melt the remaining; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.

  5. Broil 4 to 5 inches from the heat source until the top is lightly browned, about 2 minutes.


Nutritional Facts

Servings
4
Calories
270
Saturated Fat
3g
Sodium
303mg
Dietary Fiber
2g
Total Fat
10g
Carbs
28g
Sugars
4g
Cholesterol
14mg
Protein
14g
Exchanges
Starch: 2
Lean Meat
1
Fat
1
Carb Choices
2

macaroni cheese