Boston Market’s Macaroni And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Copycat, Main dish, Pastas, Side dishes | 1 | Servings |
INGREDIENTS
| 4 | oz | Dry macaroni |
| 1/2 | Stick of butter | |
| 1/4 | c | Flour |
| 1/4 | t | Dry mustard |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 2 | c | Milk |
| 1 | T | Minced onion |
| 1 | c | American cheese, velveeta |
INSTRUCTIONS
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion and flour. Allow this to thicken and slowly add the milk. When all milk is added add the cheese. Add the salt, pepper and dry mustard. When the sauce is thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400~ for 20 mins. Formatted by jayne@idt.net Posted to MM-Recipes Digest V5 #015 by Jayne Oake <jayne@idt.net> on Jan 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1597
Calories From Fat: 912
Total Fat: 103.8g
Cholesterol: 283.1mg
Sodium: 2590.8mg
Potassium: 1014.8mg
Carbohydrates: 133.1g
Fiber: 4.7g
Sugar: 28.3g
Protein: 35.3g