blender macaroni and cheese

Ingredients

• Servings: 6
• 2/3 pound uncooked elbow macaroni
• 10 ounces extra-sharp cheddar cheese, cubed
• 1 1/2 cups hot milk
• 1/4 cup all-purpose flour
• 1/2 small onion, cut into chunks
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard powder
• 1 pinch garlic powder
• 1/4 cup toasted wheat germ
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). butter a 2-quart casserole dish.
• 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.
• 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.
• pour cheese mixture over macaroni. sprinkle top with wheat germ and parmesan cheese. bake uncovered for 30 minutes.