Baked elbow macaroni is a classic; don't hesitate to prepare this creamy side dish made with a delicious white sauce with a hint of nutmeg, baked with Parmesan cheese and breadcrumbs that will give it an exceptional crunch. Pair your meals with this side that will go wonderfully with any main dish you prepare. Or you can enjoy them on their own; they will also be a hit.
3 tablespoons Primavera® Cook Without Salt margarine
1 tablespoon Maizena® cornstarch
2 cups low-fat milk
1 tablespoon Knorr® Suiza chicken broth
1/4 teaspoons nutmeg
200 grams elbow pasta, boiled
4 tablespoons Parmesan cheese, grated
4 tablespoons breadcrumbs
Preparation
30 mins
15 mins
Low
1. Melt Primavera® Cocina Margarine in a pot and add Maizena® Regular Cornstarch, cooking for 1 minute over medium-high heat while stirring constantly.
2. Gradually pour in the milk while stirring constantly to prevent lumps from forming.
3. Season with Knorr® Suiza Chicken Broth and nutmeg. Cook until thickened.
4. Place the cooked elbow macaroni in a greased baking dish and pour the white sauce over it.
5. Sprinkle with Parmesan cheese and breadcrumbs. Bake at 180 °C for 20 minutes or until browned.
6. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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