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Name: Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: american
Ingredients: 8 oz Elbow Macaroni Noodles about 2 cups raw; 2 tablespoons flour; 2 tablespoons butter; 2 cups milk; 1-2 tablespoons fresh herbs or 2 teaspoons dried - dill, chives, etc; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 oz goat cheese herb or plain; 8 oz sharp cheddar cheese shredded; 4 oz Parmesan grated divided; 1 cup panko or soft bread crumbs; 1 tablespoon melted butter

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INGREDIENTS

8 oz Elbow Macaroni Noodles ; about 2 cups raw
2 tablespoons flour
2 tablespoons butter
2 cups milk
1-2 tablespoons fresh herbs ; or 2 teaspoons dried - dill, chives, etc
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz goat cheese ; herb or plain
8 oz sharp cheddar cheese ; shredded
4 oz Parmesan grated ; divided
1 cup panko or soft bread crumbs
1 tablespoon melted butter

Servings

INSTRUCTIONS

Preheat oven to 350. Grease a 2 quart baking dish.

Cook macaroni to al dente. Drain and set aside.

In a large saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Cook and stir for a couple of minutes to get rid of the flour taste. Gradually add milk (I prewarm it a little in the micrawave first), stirring constantly. Continue cooking and stirring until slightly thickened. Add the herbs, salt and pepper, then stir in the cheeses, reserving 1 oz of the parmesan for the topping. Continue cooking until the cheeses have melted. Stir in the macaroni and then turn into the prepared dish.

Combine breadcrumbs with melted butter and remaining parmesan cheese and sprinkle over the top. Bake 30 minutes until warm and bubbly.

NOTES

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Macaroni and Cheese

8 oz Elbow Macaroni Noodles about 2 cups raw
2 tablespoons flour
2 tablespoons butter
2 cups milk
1-2 tablespoons fresh herbs or 2 teaspoons dried - dill, chives, etc
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz goat cheese herb or plain
8 oz sharp cheddar cheese shredded
4 oz Parmesan grated divided
1 cup panko or soft bread crumbs
1 tablespoon melted butter

Preheat oven to 350. Grease a 2 quart baking dish.

Cook macaroni to al dente. Drain and set aside.

Combine breadcrumbs with melted butter and remaining parmesan cheese and sprinkle over the top. Bake 30 minutes until warm and bubbly.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 6 Servings

Calories: 605
Calories from Fat: 344 (57%)

Amt Per Serving		% DV

	Total Fat 38.3g	51 %
	Saturated Fat 24g	120 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 1.5g
Cholesterol 109.8mg		34 %
Sodium 737.1mg		25 %
Potassium 293.3mg		8 %
Total Carbohydrate 36.7g		11 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 35.5g
Protein 28.4g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 605

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