Cheesy Baked Macaroni
For a baked macaroni and cheese recipe that friends and family will simply adore, give this cheese-filled recipe a try. Use whole wheat pasta and reduced fat cheese for a lighter take on Southern baked macaroni and cheese.
Notes
Variations: Add chopped scallions, crackers, whole wheat breadcrumbs or a few slices of cooked bacon on top. Also, the sharper cheese you use, the better. For a shorter cooking time, bake in small ramekins.
For more great southern style recipes, check out our collection of 16 Simple Southern Style Recipes.
Preparation Time15 min
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 1 package (16 ounces or so) whole wheat large elbow macaroni
- 1 pound reduced fat cheddar cheese, grated
- 1 teaspoon dry mustard
- 3 eggs or equivalent egg substitute, beaten
- Skim milk
- Salt and pepper, to taste
Instructions
- Cook whole wheat macaroni al dente.
- Drain the water and add 3/4 of the cheese, the mustard, spices, eggs and just enough skim milk to bring the liquid up to the level of the still hot macaroni. Stir well and heat on the stovetop till the cheese melts.
- Put into a 9 by 13-inch baking dish and cover with aluminum foil. Bake for 25 to 35 minutes at 400 degrees F or until the center is hot.
- Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes.
