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This is one of the best macaroni and cheese dishes we've ever tried. By making a white sauce first, then adding cheese, the resulting dish is creamy and delicious. Easy to make, it takes about 15 minutes to prepare. Makes 2 servings. Double quantities if desired. 8oz elbow pasta 1/2 lb shredded chedder cheese 1 cup skim milk 1 tbsp butter 2 tbsp flour 1/4 cup dry white wine** 2 tbsp grated parmesean cheese 1/2 tsp ground nutmeg 1/2 tsp ground paprika 1. Preheat oven to 500 degrees. 2. Cook elbow pasta according to package directions. 3. While pasta is cooking, in a 2 quart non-stick sauce pan melt butter over low heat, then stir in flour. Mix well. 4. Add milk, a little at a time, while stirring. 5. Continue heating milk mixture, stirring frequently until sauce begins to thicken, about 4-5 minutes. 6. Stir in cheese, and wine. Mix well. 7. Add elbow pasta, and stir to coat evenly. 8. Transfer to 2 (2 cup) baking dishes for individual servings.*** 9. Top each dish with parmesean cheese, then sprinkle with nutmeg, and paprika. 10. Bake in oven about 5 minutes or until sauce begins to bubble and top is lightly browned. ** Wine may be omitted if desired. *** May be baked in one shallow pan instead.