Blender Macaroni and Cheese recipe

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Ingredients

⅔ pound uncooked elbow macaroni
10 ounces extra-sharp Cheddar cheese, cubed
1 ½ cups hot milk
¼ cup all-purpose flour
½ small onion, cut into chunks
1 tablespoon Worcestershire sauce
¼ teaspoon black pepper
½ teaspoon salt
½ teaspoon dry mustard powder
1 pinch garlic powder
¼ cup toasted wheat germ
¼ cup grated Parmesan cheese

Nutrition Info

468.9 calories
carbohydrate: 49.1 g
cholesterol: 58.2 mg
fat: 19.4 g
fiber: 2.5 g
protein: 23.8 g
saturatedFat: 11.7 g
servingSize: -
sodium: 607.7 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.

  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente, drain well and pour into prepared casserole dish.

  3. Meanwhile, place the Cheddar cheese, hot milk, flour, onion, Worcestershire sauce, pepper, salt, mustard powder, and garlic powder in the bowl of a blender. Blend until cheese is melted and onion is finely chopped.

  4. Pour cheese mixture over macaroni. Sprinkle top with wheat germ and Parmesan cheese. Bake uncovered for 30 minutes.

Recipe Yield

6 servings

Recipe Note

Easy mac and cheese that lets you mix all sauce ingredients in the blender, then pour onto cooked macaroni and bake. No need to mince onions or melt cheese in saucepan. You can heat the milk in the microwave. Very easy and quick!

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