Nutritional facts are calculated for 1 cup-servings. This can be made gluten free by using brown rice pasta and brown rice flour. :]

Ingredients

8	oz whole wheat elbow macaroni
2	cups evaporated milk
1/3	cup powdered milk
2	tbsp butter
2	tbsp brown rice flour
8	oz shredded cheddar cheese
1/3	cup grated parmesan cheese
1/4	cup olive oil
1	cup oat flour
2	tbsp ground flaxseed

Directions

1. Preheat oven to 350 degrees.
   
   
2. Combine the evaporated milk and powdered milk and set aside.
   
   
3. Heat olive oil in a small saucepan. Remove form heat and add oat flour, flaxseed, and parmesan cheese.
   
   
4. Cook the macaroni until al dente--about 10 to 15 minutes. Drain.
   
   
5. Prepare a thin white sauce: melt 2 tbsp butter in a small sauce pan, add 2 tbsp rice flour and salt to taste. Bring to a bubble, remove from heat, add two cups milk, and return to heat, stirring constantly for 1-2 minutes.
   
   
6. Add grated cheddar cheese to white sauce and blend well.
   
   
7. Combine macaroni and white sauce mixture in a 2-quart casserole. Top with the oat flour mixture.
   
   
8. Bake for about 20 minutes or until lightly browned.
   
   
9. Serve with salad (with dressing, of course!) or veggies fried in olive oil to make an awesome weight gain meal.:]
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat