| Macaroni & Cheese |
Servings: 4
Ingredients:
| • Whole Grain bread | 2 slices | |
| • Butter | 2 Tbsp | |
| • Macaroni noodles | 1½ cups, approx 8 oz. | |
| • Butter | 2½ Tbsp | |
| • WW Pastry Flour | 2½ Tbsp | |
| • Milk, low-fat | 2½ cups | |
| • Cheddar | 1 cup shredded, 4 oz. | |
| • Monterey Jack | 1 cup shredded, 4 oz. | |
| • Salt | 3/4 tsp | |
| • Pepper | 1/4 tsp | |
| • Mustard | 1 tsp prepared or 1/2 tsp powdered |
|
| Reverse Columns | ||
Directions:
- Make the breadcrumbs. Pulse 2 slices of dried bread in the blender or food processor until it is reduced to a crumb mix. In a small saucepan, melt 2 Tbsp butter then off heat mix in the crumbs to coat. Set aside.
To get the dried bread, you have to plan ahead. On the prior day, just set a couple of slices on a rack where the air can circulate on both sides. Within a day it will become hard and dry. - Boil the noodles. Bring 2 qts of water and 2 tsp of salt to a rapid boil. Add in the pasta and return to boil. Reduce heat (5), boil lightly and uncovered for approx 8-10 minutes. (see package instructions). Drain and place in casserole dish.
- Preheat the oven to 375 degrees.
- Make the cheese sauce. In a small saucepan, melt 2½ Tbsp butter. Whisk in the flour and cook for about 1 min. Slowly pour in warmed milk while constantly stirring with the whisk. Add in the salt, pepper and mustard. Bring to a simmering boil, constantly stirring until it thickens, 2-3 minutes. Remove from heat and stir in the cheeses until they are fully melted. Pour over the noodles in the casserole dish. Mix well.
- Sprinkle the breadcrumbs over the top of the mixture.
- Cover with foil and bake on the middle rack at 375 degrees for about 25 minutes. After 15 minutes, remove the foil so the breadcrumbs can brown in the last 10 minutes.
- Cool for about 5 minutes before serving.
Notes:
A good cheese is the most important ingredient to give a good taste. A white sharp cheddar works best for flavor. However, by itself, can be too strong and gives a rough texture (due to less moisture and aged). Mixing two cheeses in equal portions works best. Use a Monterey Jack for the second cheese. Since it is mild it will moderate the taste and give a creamier texture (due to higher moisture and not aged). Gruyere is another popular choice to use instead of the cheddar.
Serve with a green vegetable. Broccoli, green beans, peas or asparagus are all good options.
Post a Review