Serves 8
183 cal · 50 min
Classic Macaroni and Cheese
Recipe GLPRedd5895e246a8b
A creamy, comforting baked macaroni and cheese made with low-fat cheddar cheese, evaporated milk, and sautéed onions. This wholesome version combines tender pasta with a smooth, savory cheese sauce, baked until bubbling hot and golden. Perfect for family dinners and a satisfying main course.
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Ingredients
2 cups elbow macaroni pasta
2 sprays nonstick cooking oil spray
1/2 cup onion, finely chopped
1/2 cup non-fat evaporated milk
1 large egg, beaten
1/4 teaspoon black pepper
1 1/4 cups low-fat sharp cheddar cheese, finely shredded
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Cook the macaroni according to package directions, but do not add salt to the water. Drain well and set aside.
Preheat your oven to 350°F and lightly coat a 9x13 inch casserole dish with nonstick cooking oil spray.
Lightly spray a small saucepan with nonstick cooking oil spray and place over medium heat.
Add the chopped onion to the saucepan and sauté for about 3 minutes until softened and fragrant.
In a large bowl, combine the cooked macaroni, sautéed onions, evaporated milk, beaten egg, black pepper, and shredded cheddar cheese. Mix thoroughly until all ingredients are well combined and the cheese is evenly distributed.
Pour the macaroni and cheese mixture into the prepared casserole dish and spread evenly.
Bake for 25 minutes or until the mixture is hot throughout and bubbling around the edges. The internal temperature should reach 160°F.
Remove from the oven and allow the casserole to stand for 10 minutes before serving. This helps it set and makes portioning easier.
