Mac and Cheese
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.
Servings: 2 servings
Equipment
- Mixing bowl
- Rubber Spatula
- Stockpot and burner
- Whisk
- Baking tray
Ingredients
- 2 tbsp butter
- ¼ onion small dice
- 1 clove garlic
- ½ cup all-purpose flour
- 1 cup milk hot
- ½ each salt and pepper freshly ground
- 1 cup cheddar cheese shredded, lightly packed
- 2 cups elbow macaroni cooked
- ½ cup fresh 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.
- Let sit for 10 minutes before serving.