Watkins Macaroni and Cheese

Watkins products needed for this recipe:

- Watkins Cream Soup Base
- Watkins Onion Flakes
- Watkins Black Pepper
- Watkins Paprika

Ingredients:

- 1 package (7 ounces/198 g) elbow macaroni, cooked per package directions
- 1/2 cup/125 mL Watkins Cream Soup Base
- 3/4 cup/180 mL all-purpose flour
- 1 cup/250 mL 1% milk
- 1-1/2 cups/375 mL water
- 2 tbsp/30 mL Watkins Onion Flakes
- 1/4 tsp/1.2 mL Watkins Black Pepper
- 8 ounces/227 g shredded reduced-fat sharp cheddar cheese
- 1/4 cup/60 mL dry breadcrumbs
- 1/4 tsp/1.2 mL Watkins Paprika

Directions:

While macaroni is cooking, combine Cream Soup Base and next five ingredients; bring to a boil over medium heat, stirring constantly; boil for one minute. Remove from heat; stir in cheese until melted. Place cooked and drained macaroni in large casserole dish and cover with cheese sauce; mix well. Combine breadcrumbs and paprika; sprinkle around outer edge of dish. Bake at 350ºF/180ºC for 30 minutes or until macaroni and cheese begins to bubble.

Makes 6 servings.

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