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Sarahs own Baked Macaroni and Cheese

This healthy recipe comes from NDSU Extension Service.


  • 6 c. water
  • 1½ tsp. salt
  • 2 c. pasta or whole-wheat elbow macaroni (8 ounces) 
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 c. nonfat milk
  • 1/2 medium onion – chopped finely
  • 2 bay leaves (optional)
  • 1/8 tsp. nutmeg (optional)
  • Salt and freshly ground black pepper to taste
  • 1 c. shredded low-fat mozzarella cheese
  • 1¼ c. grated reduced-fat sharp cheddar cheese
  • ½ c. whole-wheat (or white) bread crumbs
  • 1 Tbsp. butter


Preheat oven to 350 F. Bring water and salt to a rolling boil in a medium saucepan. Add pasta and cook six to eight minutes. Slightly undercook pasta that will be baked further. Drain pasta and set aside. While pasta is cooking, melt 2 tablespoons butter in a large saucepan over medium heat. Using a whisk, add 2 tablespoons whole-wheat flour and stir for three minutes. Be careful; it burns easily! Gradually whisk in milk. Add onion, bay leaves, nutmeg and pepper. Reduce heat and simmer, stirring often, for 15 minutes. Mix cheese together and place in a separate container. Remove sauce mixture from heat, remove bay leaf and stir in 1 ½ cups of the cheese. Stir in macaroni. Pour half the mixture into a baking dish and sprinkle on half of the remaining cheese. Top with the remaining macaroni-sauce mixture and the remaining cheese. For the topping melt 1 tablespoon butter in a small pan. Add bread crumbs and toss to coat. Sprinkle over the top of the cheese. Bake in a 350 F oven for about 30 minutes, until bread crumbs are slightly browned and crisp.

Makes six servings.

Per serving: 360 calories, 13 grams (g) fat, 41 g carbohydrate.

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