Wednesday, June 4, 2014

Macaroni and Cheese

Macaroni and Cheese

I have a more healthy mac and cheese, with pureed squash in the sauce that I like to serve for a healthy dinner.  It is not bad for you at all.  But, it never satisfies a true mac and cheese craving for me.  So here is a less nutritious, but still lightened up version of mac and cheese that does satisfy my comfort food cravings.

-1 box whole wheat shells, elbows or desired pasta shape, cooked al dente
-2 Tbsp butter
-2 Tbsp flour
-2 c milk
-1 lb cheddar cheese, shredded
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-1 Tbsp dijon mustard

Melt butter in large pot, over medium-low heat.  Add flour, cook 2 minutes, stirring constantly.  Add milk, cook 5 minutes, stirring constantly.  Add dijon mustard, 3/4 of the cheese, salt, pepper, and cayenne.  Stir until cheese melts.  (At this point you could stop and serve as a stove top mac and cheese, but for a chewy crust and soft center continue on into the oven.)  Pour into a greased 2 quart casserole dish.  Top with remaining cheese.  Bake at 350 for 20-25 minutes.

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