Mac and Cheese Bake


  • 1/3 cup thinly sliced green onions with tops
  • 1 tablespoon Darigold Butter
  • 3 tablespoons all-purpose flour
  • 2-1/4 cups Darigold Lactose-Free Milk, divided
  • 1 cup (4 oz.) shredded reduced-fat cheddar cheese
  • 1/4 teaspoon dry mustard powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon hot pepper sauce
  • 4 cups large elbow macaroni, cooked
  • 1/4 cup fresh whole-wheat breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon paprika


Saute onions in butter until tender (about 2 minutes); add flour and cook one minute, stirring constantly with a wire whisk. Gradually add 2 cups milk; cook 15 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add cheddar cheese, stirring until cheese melts. Stir in remaining 1/4 cup milk, mustard, pepper and hot sauce. Combine cheese mixture and macaroni; pour into a 1-1/2-quart baking dish coated with cooking spray. Combine breadcrumbs, Parmesan cheese and paprika; sprinkle over top of macaroni mixture. Bake at 350°F, 30 minutes or until hot and bubbly.


Preparation: 20 minutes Cooking: 30 minutes


Makes 8 to 10 servings.