Dressy Macaroni and Cheese


8 ounces ziti, or other medium, tubular pasta, cooked
3 tablespoons butter
1 small onion, diced
1 tablespoon ground mustard powder
3 tablespoons all-purpose flour
3 cups 1% milk
½ teaspoon salt
Generous grinding of black pepper
1 ½ cups (6 ounces) grated fontina cheese
1 cup (4 ounces) grated sharp cheddar cheese
½ cup grated Parmesan cheese
2-3 slices (2 ounces total) Canadian bacon, diced
2 tablespoons minced fresh chives, or 1 teaspoon dried chives
¾ cup crushed cheese crackers


Per serving: 560 calories; 29 g total fat; 16 g saturated fat; 85 mg cholesterol; 1040 mg sodium; 46 g carbohydrates; 2 g dietary fiber; 29 g protein; 6.5 mcg DFE (folate).

Dressy Macaroni and Cheese


Preheat oven to 350 degrees F.

Lightly coat the inside of a 2-quart baking dish with cooking spray, or the insides of six 1 ½ – cup baking dishes.

In a medium saucepan, melt the butter over medium-low heat. Stir in the onions and sauté until translucent. Stir in the mustard powder and flour until well blended.

Gradually pour in the milk, bring to a simmer, stirring constantly, and cook for 3 minutes, using a whisk if there are lumps. Season with salt and pepper. Blend in the fontina, cheddar, Parmesan cheese, Canadian bacon and chives. Stir until smooth and hot.

Remove from heat. Fold in the ziti.

Pour the pasta into the prepared baking dish and sprinkle with crushed cheese crackers. Bake 30-40 minutes for a large casserole, 25-30 minutes for individual dishes, until very hot and beginning to brown on the edges. Serve hot.

Serves 6