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Mac and Cheese, Please!

Active Time: 25 minutes
Total Time: 50 minutes • Serves: 8

1 package (16 ounces) elbow macaroni
1 package (16 ounces) sharp Cheddar cheese, divided
1/2 cup Schnucks unsalted butter (1 stick), divided
3/4 cup panko breadcrumbs
3/4 cup minced yellow onion
1/3 cup Schnucks all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
3-1/2 cups Schnucks reduced fat 2% milk
1/2 cup grated Parmesan cheese, divided

1. Preheat oven to 375°F. Heat large covered saucepot of salted water to boiling over high heat. Add macaroni and cook as label directs until al dente; drain.

2. Meanwhile, with box grater, shred Cheddar cheese; reserve 1-1/4 cups cheese. In microwavesafe small bowl, heat 2 tablespoons butter in microwave oven on high 30 to 45 seconds or until melted; stir in breadcrumbs.

3. Meanwhile, in nonstick 12-inch skillet, cook remaining 6 tablespoons butter and onion over medium heat 4 to 5 minutes or until onion is soft and translucent, stirring occasionally. With whisk, stir in flour, dry mustard and pepper and cook 2 to 3 minutes or until very light honey color. Gradually stir in milk. Heat to simmering and simmer 6 to 7 minutes or until thickened. With whisk, stir in remaining Cheddar cheese and 1/4 cup Parmesan cheese and cook 2 to 3 minutes or until cheese melts and sauce is smooth; fold in macaroni.

4. Transfer macaroni mixture to 13 x 9-inch glass or ceramic baking dish. Evenly sprinkle with reserved 1-1/4 cups Cheddar cheese and remaining 1/4 cup Parmesan cheese; evenly top with breadcrumb mixture. Bake 20 to 25 minutes or until top is golden brown. Let stand 5 minutes before serving.

Each serving: about 690 calories, 37 g total fat
(29 g saturated), 105 mg cholesterol, 510 mg sodium,
59 g carbohydrate, 3 g fiber, 7 g sugars, 27 g protein