Swiss Macaroni and Cheese
Total TimePrep/Total Time: 20 min.
- 3/4 cup uncooked elbow macaroni
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup fat-free milk
- 1 cup shredded Swiss cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.
Nutrition Facts1 cup: 464 calories, 27g fat (17g saturated fat), 82mg cholesterol, 569mg sodium, 32g carbohydrate (9g sugars, 1g fiber), 24g protein.
Apr 9, 2017
Prepared this, today, and wished that I had doubled the pasta (I used rotini) portion. I resorted to sopping up the tasty cheese sauce with hunks of bread.I noticed that as the final dish cooled, The sauce became a bit grainy (curdled?) . Could that have resulted from my use of whole milk (I never buy skim milk)?I have thought of a number of modifications that I would try, like adding some crumbled bacon or cubed ham. Adding a bit of white wine might be worth a try, I think any number of variations could be considered.
Jun 23, 2012
Adding my star rating because it did not appear the first time.
Jun 23, 2012
Nice twist on a basic pasta & white sauce recipe. I doubled the recipe and added a bit of shredded cheddar for more cheesy taste, but the Swiss still shines through. VERY tasty, I was licking the sauce off the spoon before I even added it to the pasta.A word of caution, stir the milk almost constantly while waiting for it to boil or it will burn.
Nov 21, 2011
I did not like it, my husband and son did though.
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