We all know how much kids love their Mac and cheese but have you ever looked at the ingredients in the stuff that comes off the shelf? This is a healthy version of this great snack.
Course Pasta
Cuisine American
Keyword mac and cheese
Servings 2servings
Author Chef Maria Cummins
Equipment
Mixing bowl
Rubber Spatula
Stockpot and burner
Whisk
Baking tray
Ingredients
2tbspbutter
¼onionsmall dice
1clovegarlic
½cupall-purpose flour
1cupmilkhot
½eachsalt and pepperfreshly ground
1cupcheddar cheeseshredded, lightly packed
2cupselbow macaronicooked
½cupfresh breadcrumbs
Instructions
In a large saucepan, melt butter over medium-high heat.
Stir in onion and cook until translucent, about 5 minutes.
Stir in garlic and cook just until fragrant, but not browned, about one minute.
Whisk in flour, and cook until it combines with the flour in a thick paste, about one minute.
Continue whisking and slowly pour in the milk. Bring to boil and reduce heat to maintain a simmer, whisking often, until sauce is thick about 10 minutes.
Add the salt and fresh cracked pepper.
Whisk in the cheddar, and pasta and stir until well combined.
Pour into individual-size silicon cupcake holders.
Sprinkle with crumbs and bake in 350°F oven until the sauce is bubbling and the top is golden about 12 minutes.
