Back to Home

Macaroni and Cheese

A healthier, but still satisfying,
recipe for macaroni and cheese.
Printable recipe

This recipe is for an 8 x 11 x 2.5" casserole and makes 4-6 servings.


  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil (for the roux)
  • 4 tbsp all purpose flour
  • 1/4 yellow onion, finely chopped
  • 1 tbsp extra virgin olive oil (for sautéing)
  • 8 oz. (227 g) 2% low-fat sharp cheddar, shredded
  • 3 cups (720 cc) 1% low-fat milk
  • 2 cups (480 cc) dry macaroni
  • 1 tsp salt
  • dash of nutmeg powder (optional)
  • 1/3 tsp yellow mustard
  • 2 tbsp bread crumbs
  • 1 tbsp grated parmesan cheese
  1. Preheat the oven to 375°F (190°C). Grease the casserole dish with salad oil.
  2. Boil 2 cups of dried macaroni until "al dente" (cooked but still firm), drain and set aside.
  3. Heat 1 tablespoon extra virgin olive oil in a skillet and sauté the chopped onions until they become transparent.
  4. In a large skillet melt 2 tbsp. of butter and 2 tbsp. extra virgin olive oil over low heat. Add 4 tbsp. all purpose flour and 1 tsp. salt. Cook and stir over low heat for 3 to 4 minutes or until the sauce becomes bubbly and runny.
  5. Remove from heat. When the skillet has cooled down, add 3 cups of milk. Whisk until the flour and milk is well mixed. Return to the heat. Cook and stir continuously over medium heat until the sauce just starts to boil.
  6. Add the shredded cheddar cheese and stir until the cheese is completely melted. Stir in cooked onions, a dash of nutmeg power and 1/3 teaspoon yellow mustard. Add the boiled macaroni and stir.

  7. Pour the macaroni and cheese mixture into the greased casserole. Sprinkle bread crumbs and parmesan cheese. Bake at 375°F (190°C) for about 30 minutes or until top is nicely browned.

Copyright © 2008