Macaroni & Cheese

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
165
protein 
8 g
sodium 
286 mg
carbohydrates 
19 g
fat 
6 g
fiber  
1 g
cholesterol 
17 mg
Servings 
18
Ingredients 

3 cups elbow macaroni
½ cup diced onions
1 Tbsp canola oil
Pinch ground cloves
¼ tsp freshly ground black pepper
1 bay leaf
¼ cup cornstarch
1 qt 2% milk
1 tsp Worcestershire sauce
½ tsp garlic powder
1½ tsp sea salt
½ tsp white distilled vinegar
2 cups shredded cheddar cheese, about 8 oz
¼ cup Parmesan cheese
½ cup whole-wheat bread crumbs

Instructions 
  1. Cook macaroni according to package instructions. Rinse, drain and cool.
  2. Preheat oven to 375F. Lightly coat a 9x13-inch baking pan with canola oil spray.
  3. In a large saucepan, sauté onions in canola oil over medium heat until translucent. Add cloves, black pepper and bay leaf.
  4. In a large bowl, mix cornstarch with milk.
  5. Add milk mixture to onion mixture and bring to a simmer over low heat. Cook for 2 to 3 minutes, or until thickened. Add Worcestershire sauce, garlic powder, salt, pepper and vinegar. Stir in cheeses and stir until melted. Remove and discard bay leaf. Stir in macaroni and mix gently. Pour into baking pan and top with bread crumbs.
  6. Bake 20 to 25 minutes, or until bread crumbs are golden brown.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.