Maccaroni Cheese
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A tried and true old favourite...
1 pack elbow macaroni
1/2 onion, chopped
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
1/4 teaspoon salt and pepper
1 tablespoon flour
1+1/2 cups skim milk
1+1/2 cups cheddar cheese, shredded
1 tomato, diced
1 cup chopped broccoli
1 cup bread crumbs
Bring water to a boil and cook macaroni according to package instructions. Rinse with cold water and stir. Set aside.
Cook onion in butter in a saucepan over medium heat. Stir in nutmeg, salt, pepper, and flour. Add milk and cook, stirring occasionally until thick and bubbly. Add diced tomato and broccoli (or any other veggies you like). Stir in shredded cheddar cheese until melted. Add macaroni and stir.
Pour into a casserole dish. Bake for 30 minutes at 175 degrees Celcius. Top with bread crumbs for the last 5 minutes of baking.
Cook onion in butter in a saucepan over medium heat. Stir in nutmeg, salt, pepper, and flour. Add milk and cook, stirring occasionally until thick and bubbly. Add diced tomato and broccoli (or any other veggies you like). Stir in shredded cheddar cheese until melted. Add macaroni and stir.
Pour into a casserole dish. Bake for 30 minutes at 175 degrees Celcius. Top with bread crumbs for the last 5 minutes of baking.
Serves: 4