Cook's Corner Recipe: First Prize Macaroni And Cheese

From Linda Cicero's Cook's Corner

MAIN DISH

FIRST-PRIZE

MACARONI AND CHEESE

This was the winner of a macaroni and cheese recipe contest we ran in 1988, out-cheesing more than 600 other entries. Rod Solva of El Salvador, a Barry University student, got the rich and gooey recipe from his mother, who created it after first tasting the classic U.S. version.

• 8 ounces elbow macaroni

•  ½ cup shredded Cheddar cheese

•  ½ cup shredded Swiss cheese

•  ½ cup shredded mozzarella

• 12 ounces cream cheese, sliced thin

•  ¼ cup ( ½ stick) plus 2 tablespoons butter or margarine

•  ¼ cup all-purpose flour

• 2 cups milk

•  ½ teaspoon salt

•  ½ teaspoon white pepper

• 1 or 2 medium onions, chopped

• 2 tablespoons chopped parsley

• 1 cube chicken-flavored bouillon

• Parmesan cheese

Cook macaroni according to package directions; drain. Grease an 8- to 10-inch square baking dish. Alternate layers of the macaroni with each of the cheeses in the dish, beginning with a macaroni layer and ending with the cream cheese layer.

Melt the ¼ cup butter in a saucepan over medium heat and whisk in the flour until smooth. Gradually whisk in the milk. Heat to a boil, stirring constantly, and cook until sauce thickens. Add the salt, pepper, onion and parsley. Pour the sauce over the macaroni and cheese.

Melt the 2 tablespoons butter. Dissolve the bouillon cube in the butter and sprinkle over the macaroni and cheese. Add a sprinkling of Parmesan cheese. Bake 30 to 35 minutes at 375 degrees. Makes 12 servings.

Per serving: 318 calories (61 percent from fat), 21.6 g fat (13.4 g saturated, 5.8 g monounsaturated), 64.2 mg cholesterol, 10.6 g protein, 20.7 g carbohydrates, 0.7 g fiber, 404.2 mg sodium.