Homemade macaroni and cheese is one of my top comfort foods and I wonder if it is for others as well? This is a tried and true recipe that I have had for many, many years. This weekend I made two batches and with extra children in the house, we managed to polish off two pans in two days. I must say that this was a real hit at our house and even though the ketchup was on the table, no one used it. Enjoy the photos and text and at the bottom of this page, there will be a link for the printable version of this recipe.
Ingredients:
3 cups macaroni 2 ¼ cups milk
2 Tb. Butter 1 tsp. Dry mustard
1 onion, chopped 1 cup low fat cottage cheese
3 Tb. Flour 1 cup shredded skim milk
mozzarella cheese
Pinch cayenne pepper 1 cup shredded cheddar cheese
Salt and pepper
In large pot of boiling salted water, cook macaroni for 8-10 minutes or until tender, but firm; drain well and return to pot.
Meanwhile, in saucepan, melt butter over medium heat; cook onion for 3-5 minutes or until softened.
Stir in flour, mustard and cayenne.
Gradually whisk in milk and bring to boil; cook, whisking constantly, until slightly thickened.
Remove from heat; stir in cheese.
Season with salt and pepper to taste. Stir into macaroni. Transfer to greased 13 by 9 inch baking pan.
Topping: Combine bread crumbs, parmesan and butter; sprinkle over macaroni. Bake in 350 degree F. oven for 15 minutes or until golden brown on top and heated through.
Makes 6 servings.
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