1-1/3 cups dried corkscrew pasta or elbow macaroni (about 5 ounces)
1/4 cup nonfat dry milk powder (skim milk powder)
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups milk
10 slices reduced-fat cheese (7 ounces/200grams), torn
1 ounce (30g) bread crumbs
Cook pasta according to package directions. Drain; set aside.
Meanwhile, in a medium saucepan stir together the milk powder, onion, flour, and salt. Gradually
stir in the milk until mixture is smooth. Cook and stir over medium heat until thickened and bubbly.
Reduce heat to low. Add the cheese, stirring until melted. Stir in the pasta. Spoon mixture into a
1-1/2-quart casserole.
Bake, uncovered, in a 350 degree F (180C) oven about 25 minutes or until bubbly, stirring once
and topping with bread crumbs after 15 minutes. Let stand 5 minutes before serving. Makes 4
servings.
1/4 cup nonfat dry milk powder (skim milk powder)
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups milk
10 slices reduced-fat cheese (7 ounces/200grams), torn
1 ounce (30g) bread crumbs
Cook pasta according to package directions. Drain; set aside.
Meanwhile, in a medium saucepan stir together the milk powder, onion, flour, and salt. Gradually
stir in the milk until mixture is smooth. Cook and stir over medium heat until thickened and bubbly.
Reduce heat to low. Add the cheese, stirring until melted. Stir in the pasta. Spoon mixture into a
1-1/2-quart casserole.
Bake, uncovered, in a 350 degree F (180C) oven about 25 minutes or until bubbly, stirring once
and topping with bread crumbs after 15 minutes. Let stand 5 minutes before serving. Makes 4
servings.
Little Leakers
Mighty Mac and Cheese
