Baked Macaroni and Cheese

Servings: 4 to 6 main-course servings; 8 to 10 side-dish servings

Preheat the oven to 350 degrees F. Grease a l l/2-quart deep baking dish. Bring to a rolling boil in a medium saucepan:

• • 6 cups water

  • 1 ½ teaspoons salt

Add and cook just until tender:

• • 1 cup 100% whole wheat elbow macaroni (Get from Wal-Mart)

Drain and remove to a large bowl. Have ready:

• • 8-ounce package Neufchatel (Cut into 1-inch Cubes)

  • 16-oz. 2% low fat shredded Mozzarella cheese

Melt in a large saucepan over medium-low heat:

• • 2 tablespoons butter

Whisk in and cook, whisking, for 3 minutes:

• • 2 tablespoons wheat flour

Gradually whisk in:

• • 2 skim milk

Stir in:

Melt in a small skillet over medium heat 1 tablespoon butter, ½ medium onion, minced; 1 bay leaf; ¼ teaspoon sweet paprika

Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in the cheese. Season with Salt and ground black pepper to taste

Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese.

Add and toss to coat ½ cup fresh breadcrumbs

Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving

From: Joy of Cooking: All About Pasta and Noodles

by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

(Scribner; October 2000; ISBN: 0743202112; Hardcover)

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