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Our delicious recipe makes two versions, so you’ll need two 6-cup casserole dishes. For the kids, there’s a straightforward mac-cheese that’s sure to encourage second helpings. For the adults, we’ve added chopped spinach and a sliced tomato—wonderful foils for sharp cheddar cheese. You can assemble the casseroles a day ahead. Pair the dishes with a crisp green salad.
Preheat oven to 350F.
Melt butter in large saucepan over medium heat. Add onion, and sauté until wilted, about 3 minutes. Sprinkle with flour, and cook 5 minutes, stirring constantly. Do not let flour brown. Add milk, paprika, black pepper, nutmeg and cayenne. Whisk to combine. Bring to a boil, reduce heat to low and cook 15 minutes, stirring occasionally, until thickened. Add cheddar cheese, and whisk gently until smooth.
Add cooked macaroni, and gently stir until macaroni is well coated. Pour half the mixture into one casserole. Sprinkle with 1 Tbs. Parmesan cheese and 1/4 cup breadcrumbs. Spray generously with nonstick cooking spray.
Pour half remaining macaroni mixture into second casserole. Top evenly with chopped spinach. Sprinkle with 1 Tbs. Parmesan cheese. Add remaining macaroni mixture. Place slices of tomato evenly on top, and sprinkle with 1 Tbs. Parmesan cheese and remaining breadcrumbs. Spray generously with nonstick cooking spray.
Bake 30 to 40 minutes, or until browned and bubbling. Let rest 10 minutes before serving.
- Calories 450
- Carbohydrate Content 48 g
- Cholesterol Content 55 mg
- Fat Content 18 g
- Fiber Content 3 g
- Protein Content 22 g
- Saturated Fat Content 11 g
- Sodium Content 510 mg
- Sugar Content 9 g