This recipe is scrumptious! We all LOVE the taste of homemade mac & cheese but I don’t love how unhealthy it can be. So after just a few modifications, here is a healthier version of traditional homemade baked macaroni and cheese.
It is a huge hit in my home, both with the kids and daddy. As you know it can be hard to please everyone, so that’s a PLUS!!!
1 box (16 ounces) elbow shaped pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2-1/2 cups skim milk
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
16 ounces Shredded 2% Sharp Cheddar cheese
2/3 cup plain panko bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp unsalted butter
Heat broiler. Coat a 9 x 9-inch broiler-safe baking dish with nonstick cooking spray.
Bring a large pot of lightly salted water to a boil. Add pasta and cook 11 minutes, following package directions. Drain and transfer to bowl.
Heat 3 tablespoons of the butter in a medium-size saucepan over medium heat until melted. Add flour, whisking to blend. Gradually add milk; whisk until smooth. Bring to a simmer over medium to medium-high heat, stirring, then add onion powder, garlic powder, salt and pepper. Simmer 3 minutes, then remove from heat.
Add cheese and stir continuously until cheese is melted and sauce is smooth. Mix into cooked pasta. Pour mixture into prepared dish.
In medium-size microwave-safe bowl, melt remaining 1 teaspoon butter. Stir in panko and 1/4 cup Parmesan cheese. Place evenly over pasta. Place baking dish in oven and broil 3 minutes or until browned. Removed from oven and let cool for 5-10 minutes. Serve warm.