Baked Macaroni and Pimento Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
From the KC Star (local newspaper) n adapted from Southern Living...it looks so DARN and HEALTHY that I wish I could eat some right now! :P Ingredients:
8 ounces elbow macaroni |
3 tablespoons butter |
1/4 cup all-purpose flour |
2 cups skim milk |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/8 teaspoon garlic powder |
8 ounces shredded 50% reduced-fat cheddar cheese |
1 (4 ounce) jar diced pimentos, drained |
1/3 cup fine dry breadcrumb |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Cook macaroni according to the package; drain.
2. Heat oven to 350 degrees.
3. In a large skillet over medium heat, melt the butter.
4. Whisk in flour gradually until smooth. Cook, whisking constantly, for 1 minute.
5. Gradually, whisk in the milk, salt, cayenne pepper and garlic powder. Cook,.
6. while whisking frequently for 3-5 minutes or until thickened.
7. Add cheddar cheese and pimentos; cook until cheese is melted and sauce is smooth.
8. Remove from heat and stir in pasta.
9. In a baking dish with cooking spray (9-by-13 in.), spoon pasta mixture.
10. In a bowl, add parmesan cheese and bread crumbs. Sprinkle over pasta mixture.
11. Bake 15 to 20 minutes or until golden and bubbly!
|
|