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Crunchy Baked Mac and Cheese
Source: dLife

Homemade baked macaroni and cheese topped with corn flake crumbs and Parmesan cheese.

Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 180.6
Total Carbs 14.6 g
Dietary Fiber 0.5 g
Sugars 2.5 g
Total Fat 9.6 g
Saturated Fat 5.4 g
Unsaturated Fat 0.3 g
Potassium 81.0 mg
Protein 9.2 g
Sodium 297.0 mg
Dietary Exchanges
1 Fat , 1 Meat , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  margarine
1 each  cooking spray
3 tbsp  Flour, all purpose, white, unbleached, enriched
1 1/4 cup  whole milk
1.3333 cup  low sodium chicken broth
1 1/4 cup  shredded cheddar cheese
12 oz  macaroni, uncooked
0 1/2 cup  corn flakes cereal
3 tbsp  grated Parmesan cheese
  1. In large saucepan, melt margarine over medium heat. Add flour. Cook for 1 minute, stirring constantly, (it will be crumbly).
  2. Gradually and continuously whisk in milk and stock. Simmer until slightly thick, about 6 to 8 minutes.
  3. Add cheese and continue cooking until melted, about 1 minute. Remove from heat.
  4. Preheat oven to 450°F.
  5. Coat 2 quart casserole dish with cooking spray.
  6. Cook pasta according to package directions (do not overcook).
  7. Drain pasta and add to pot with cheese sauce. Stir to blend. Spoon mixture into casserole dish.
  8. In small bowl, mix corn flakes, Parmesan cheese. Sprinkle on top of macaroni and cheese.
  9. Bake until browned, about 10 minutes.

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