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elbow macaroni flour garlic pepper salt butter milk Cheddar cheese butter onion bread crumbs Cheddar cheese tomatoes
Viewed: 25 - Published at: 3 years agoIngredients
- 1 package (16 ounces) elbow macaroni
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups fat-free half-and-half
- 2 tablespoons butter
- 2 cups fat-free milk
- 3 cups shredded reduced-fat sharp cheddar cheese
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cups soft bread crumbs
- 1/2 cup shredded reduced-fat cheddar cheese
- sliced cherry tomatoes and minced chives
Method
- Preheat oven to 350°. Cook macaroni according to package directions; drain.
- Meanwhile, in small bowl, whisk flour, seasonings and half-and-half until smooth. In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring to a gentle boil, stirring constantly; remove from heat. Add cheese; stir until melted. Stir in macaroni. Transfer to a 13x9-in. baking dish coated with cooking spray.
- For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread crumbs; cook and stir 2 minutes longer. Sprinkle over macaroni mixture; top with cheese.
- Bake, uncovered, until heated through, 25-30 minutes . Garnish as desired.
