Mac and Cheese Bake

Time

Preparation: 20 minutes
Cooking: 30 minutes

Ingredients

• 1/3 cup thinly sliced green onions with tops
• 1 tablespoon Darigold Butter
• 3 tablespoons all-purpose flour
• 2-1/4 cups Darigold Lactose-Free Milk, divided
• 1 cup (4 oz.) shredded reduced-fat cheddar cheese
• 1/4 teaspoon dry mustard powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon hot pepper sauce
• 4 cups large elbow macaroni, cooked
• 1/4 cup fresh whole-wheat breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon paprika

Instructions

Saute onions in butter until tender (about 2 minutes); add flour and cook one minute, stirring constantly with a wire whisk. Gradually add 2 cups milk; cook 15 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add cheddar cheese, stirring until cheese melts. Stir in remaining 1/4 cup milk, mustard, pepper and hot sauce. Combine cheese mixture and macaroni; pour into a 1-1/2-quart baking dish coated with cooking spray. Combine breadcrumbs, Parmesan cheese and paprika; sprinkle over top of macaroni mixture. Bake at 350°F, 30 minutes or until hot and bubbly.

Makes 8 to 10 servings.