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Comfort food is perfect for chilly nights! Homemade macaroni and cheese is a great way to fill your family up! Serve with a side of steamed brocolli and you have an easy weeknight meal
Ingredients:
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1 pound elbow macaroni
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2.5 tablespoons butter; separated (2 TBSP & 1/2 TBSP)
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1/2 cup finely chopped onion
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3 tablespoons flour
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3.5 cups low-fat milk
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3 tablespoons cornstarch
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6 ounces sharp cheddar cheese, cut into small cubes
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6 ounces monterey jack cheese, cut into small cubes
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6 tablespoons shredded (or grated) parmesan cheese; separated (4 TBSP & 2 TBSP)
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Salt and pepper
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1 teaspoon minced garlic
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1/4 cup bread crumbs
Directions:
1. Preheat oven to 400 degrees. Grease 9 x 13 pan; set aside.
2. Cook elbow macaroni according to directions. Drain & set aside.
3. Melt 2 tablespoons butter over medium heat. Add onion and cook until translucent, about 4 minutes.
4. Stir in flour for one minute. Whisk in 1 cup of milk until thick and then whisk 1 cup more.
5. Add cornstarch to the remaining 1.5 cups of milk and whisk. Then, add the mixture to the pot.
6. Simmer until sauce thickens, 3 minutes. Lower heat and add the cheddar cheese, monterey jack cheese and 4 tablespoons parmesan. Stir until cheese melts.
7. Season with salt and pepper to taste and then stir in macaroni.
8. Pour macaroni into 9 x 13 pan. Set aside
9. In a small bowl, combine the garlic and remaining 1/2 tablespoon butter. Melt in the microwave for about 20 seconds. Stir in the breadcrumbs, remaining 2 tablespoons paremesan and salt and pepper.
10. Sprinkle bread crumb mixture onto the macaroni and bake for about 15 minutes, until golden.
11. Let cool for about 10 minutes before serving.
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