What herbs and spices have we infused in this melty mac and cheese, you might ask? Fresh parsley, for starters—plus a little cayenne for kick.
What You Need
Original recipe yields 5 servings
2 cups elbow macaroni, uncooked
2 Tbsp. butter
1 small onion, chopped
3 Tbsp. flour
1/2 tsp. ground red pepper (cayenne)
2 cups milk
1-3/4 cups KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 350ºF.
Cook macaroni as directed on package, omitting salt.
Meanwhile melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until tender. Add flour and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 3 min or until thickened. Simmer on low heat 3 min., stirring frequently. Add 1-1/4 cups cheese; stir until melted.
Drain macaroni; add to sauce, stirring until coated. Pour into 1-1/2-qt. casserole dish. Sprinkle with remaining cheese and parsley; cover. Bake 15 min. or until heated through.
Broccoli Mac 'N Cheese
Add 2 cups small fresh broccoli florets to macaroni cooking water for the last 2 min.; drain. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.