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  • MACARONI AND CHEESE FOR TWO

    1 vote
    Prep time:
    Cook time:
    Servings: 4
    by Lillie Ann Passwaiter
    70 recipes
    >
    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

    1. HEAT OVEN TO 375 DEGREES.
    2. GREASE AN 8" X 8" X 2" SMALL GLASS BAKING DISH.
    3. COOK 6 TO 8 OUNCES OF MACARONI IN BOILING WATER FOLLOWING PACKAGE DIRECTIONS. DRAIN IN A COLANDER AND RINSE WITH HOT WATER.
    4. IN A MEDIUM STAINLESS STEEL SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT.
    5. GRADUALLY ADD THE 1/4 CUP ORGANIC WHOLE WHEAT FLOUR, STIRRING CONTINUALLY AS IT THICKENS.
    6. 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.
    7. CONTINUE COOKING, STIRRING UNTIL CHEESE IS MELTED.
    8. COMBINE SAUCE MIXTURE WITH DRAINED MACARONI.
    9. SPOON INTO PREPARED BAKING DISH AND TOP WITH THE REMAINING 1 CUP OF SHREDDED CHEESE.
    10. SCATTER THE BREADCRUMBS EVENLY OVER THE CHEESE LAYER.
    11. BAKE FOR ABOUT 25 MINUTES, UNTIL LIGHTLY BROWNED AND BUBBLY.

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