1950s Macaroni & Cheese
This recipe is from "The New Cook's Cook Book" with graphics from the cover shown above.
8 oz of whole grain non-GMO corn pasta (800 calories)
5 oz of freshly shredded extra sharp cheddar cheese (550 calories)
1 tbsp butter (100 calories)
1 tbsp oat flour (25 calories)
1 cup buttermilk from powder (80 calories)
1/2 teaspoon spicy mustard
Few shakes of dehydrated onions, salt and pepper to taste
I did not add bread crumbs
This was how it looked in the baking pan when ready:
My husband and I like this a lot. After he took a bite his eyes lit up and said: "THIS is macaroni & cheese!" He wants it again for dinner tomorrow night. I served it with lightly cooked broccoli florets on the side. Makes four servings with 390 calories each.