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MACARONI AND CHEESE FOR TWO
THIS RECIPE IS HALF OF THE ORIGINAL AND TAKES HALF OF THE CHEDDAR CHEESE, SHREDDED. HEAT OVEN TO 375 DEGREES. COOK FOR 25 MINUTES. Ingredients
- 6 TO 8 OUNCES OF MACARONI
- 2 TABLESPOONS EARTH BALANCE
- 1/4 CUP ORGANIC WHOLE WHEAT FLOUR
- 1/4 TEASPOON SALT
- 1/8TH TEASPOON ORGANIC GROUND PEPPER
- 1/2 CUP ORGANIC LIGHT CREAM
- 1/2 CUP ORGANIC MILK
- 1/2 TEASPOON ORGANIC DIJON MUSTARD
- 2 CUPS ORGANIC CHEDDAR CHEESE, SHREDDED
- 2 SLICES OF ORGANIC SOFT BREAD CRUMBS
Directions
- HEAT OVEN TO 375 DEGREES.
- GREASE AN 8" X 8" X 2" SMALL GLASS BAKING DISH.
- COOK 6 TO 8 OUNCES OF MACARONI IN BOILING WATER FOLLOWING PACKAGE DIRECTIONS. DRAIN IN A COLANDER AND RINSE WITH HOT WATER.
- IN A MEDIUM STAINLESS STEEL SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT.
- GRADUALLY ADD THE 1/4 CUP ORGANIC WHOLE WHEAT FLOUR, STIRRING CONTINUALLY AS IT THICKENS.
- ADD THE SALT, PEPPER AND 1/2 CUP ORGANIC LIGHT CREAM, CONTINUING TO STIR AS IT THICKENS AND THEN BEGIN TO ADD THE MILK, DIJON MUSTARD AND 1 CUP OF CHEESE.
- CONTINUE COOKING, STIRRING UNTIL CHEESE IS MELTED.
- COMBINE SAUCE MIXTURE WITH DRAINED MACARONI.
- SPOON INTO PREPARED BAKING DISH AND TOP WITH THE REMAINING 1 CUP OF SHREDDED CHEESE.
- SCATTER THE BREADCRUMBS EVENLY OVER THE CHEESE LAYER.
- BAKE FOR ABOUT 25 MINUTES, UNTIL LIGHTLY BROWNED AND BUBBLY.
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