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Macaroni and cheese casserole


Serves 6-8 as side dish

1 pound elbow macaroni pasta

3 tablespoons butter

1 cup shredded Swiss cheese

1 cup grated parmesan cheese plus 2 tablespoons

2 cups sharp Cheddar cheese

7/8 teaspoon salt

1 cup heavy cream

1 egg

1/4 cup milk

Preheat oven to 350 degrees. Butter a 9-by-13 pan or casserole dish and set aside.

Bring a large pot of water to a boil. Add pasta and cook 5-8 minutes or until pasta is tender. Turn off heat and remove pasta from the stove.

Drain pasta in a colander and then return to pot while still hot, dotting with butter cut up into smaller pieces.

Slowly sprinkle the cheeses (reserving 2 tablespoons of the Parmesan) onto the hot pasta, turning noodles with a wooden spoon to spread cheese evenly. Add salt and stir gently so as not to break up noodles. Set aside.

Pour heavy cream into a microwave-safe measuring cup and warm in microwave, about 30 seconds. Add egg and milk to cream and whisk with a fork. Pour cream mixture over pasta, stirring again to incorporate. Pour pasta mixture into dish, sprinkle the top with the remaining 2 tablespoons of parmesan and bake about 20 minutes or until cooked through and cheese is lightly browned on top. Serve warm.

Adapted from Michelle Obama

Nutrition facts per serving: 729 calories, 39 g fat, 24 g saturated fat, 154 mg cholesterol, 59 g carbohydrates, 34 g protein, 825 mg sodium, 2 g fiber

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