Macaroni and cheese
8 ounces elbow macaroni
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
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1/2 cup shredded mozzarella
12 ounces cream cheese, sliced thin
1/4 cup (1/2 stick) plus 2 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1 or 2 medium onions, chopped
2 tablespoons chopped parsley
1 cube chicken-flavored bouillon
Makes 12 servings.
Cook macaroni according to package directions; drain. Grease an 8- to 10-inch square baking dish. Alternate layers of the macaroni with each of the cheeses in the dish, beginning with a macaroni layer and ending with the cream cheese layer.
Melt the 1/4 cup butter in a saucepan over medium heat and whisk in the flour until smooth. Gradually whisk in the milk. Heat to a boil, stirring constantly, and cook until sauce thickens. Add the salt, pepper, onion and parsley. Pour the sauce over the macaroni and cheese.
Melt the 2 tablespoons butter. Dissolve the bouillon cube in the butter and sprinkle over the macaroni and cheese. Add a sprinkling of Parmesan cheese. Bake 30 to 35 minutes at 375 degrees.
Nutritional information per serving: 318 calories (61 percent from fat), 21.6 g fat (13.4 g saturated, 5.8 g monounsaturated), 64.2 mg cholesterol, 10.6 g protein, 20.7 g carbohydrates, 0.7 g fiber, 404.2 mg sodium.