Macaroni and Cheese
Macaroni And Cheese is an impressive family-friendly dish. Made with 8 oz. elbow macaroni, 2 tbsp. low-fat butter, 1/4 c. breadcrumbs, 2 tbsp. chopped parsley and 1 c. grated low-fat mozzarella or fontina cheese, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Cook the pasta in boiling water until just tender.
Drain and reserve.
Trim mushroom stems; cut stems and caps into slices.
Melt butter in a nonstick skillet.
Raise heat to medium, add mushrooms and cook 3 minutes or until just tender.
Sprinkle with nutmeg; set aside.
In a small bowl, combine breadcrumbs, Parmesan and parsley.
Reserve until ready to use.
Lightly grease a 2 1/2-quart ovenproof casserole.
Place 1/3 of reserved mushrooms.
Mix the 2 grated cheeses together; cover mushrooms with 1/3 of the cheeses.
Repeat layer twice, ending with grated cheeses.
Whisk together milk, eggs, paprika, cayenne and salt.
Pour over casserole.
Sprinkle top with breadcrumb mixture; bake for 1 hour or until top is golden and cheeses are melted and a bit bubbly.
π· Perfect Pairings
Complete your meal with these
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