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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you want to enjoy macaroni and cheese for the occasional splurge, this homemade version allows you to control what goes in, therefore....ON! Also, this type of pasta is very thin compared to wheat pasta. Ingredients:
2 tablespoons butter |
2 tablespoons flour |
1 large green onion, thinly sliced |
2 cups nonfat milk |
1 1/2 cups sargento 4 cheese mexican mix |
1 tsp black pepper |
1 tsp white pepper |
1/2 tsp ground mustard |
8 oz quinoa pasta |
Directions:
1. Melt butter in a sauce pan until it begins to bubble. Add onion, and cook until soft. Add flour, dry mustard, (a tsp. of hot sauce if desired) and stir to cook for about 3-5 minutes.
2. Add a splash of milk and stir, cooking flour and preventing lumps. Gradually add remainder of milk into sauce pan, and allow to warm.
3. Add shredded cheese by the handful, and stir between each one to keep sauce smooth-keep warm but not HOT!
4. Meanwhile, boil the noodles per package and desired doneness.
5. Add hot drained pasta to cheese sauce and stir, adding more milk little by little if needed.
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