This "grown-up" mac and cheese has the creamy sauce we loved as kids but with a few adult additions.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Pour 1 1/2 cups milk into a saucepan; cook over medium heat 1 minute or until warm. Whisk remaining 1 cup milk and flour in a bowl until flour dissolves. Add to pan; cook, stirring constantly, 8 minutes or until bubbly. Reduce heat to low; add cheese, salt, black pepper, and nutmeg. Stir until cheese melts.

  • Add corn, roasted red bell pepper, and cheese sauce to noodles. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

  • Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and melted butter; sprinkle over noodle mixture. Bake at 450° for 10 minutes or until golden brown and bubbly.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

384 calories; fat 12.7g; saturated fat 7.5g; protein 20.7g; carbohydrates 45.7g; cholesterol 65mg; iron 2.2mg; sodium 797mg; calories from fat 30%; fiber 2.3g; calcium 459mg.