Mac and Cheese
Published by Workman
With just a few modifications, even your favorite comfort foods can fit into a life long heart-healthy eating plan.
Nutrition Note: Substituting leaner cheese and adding the Parmesan at the end lowers the fat but maximizes the flavor.
Total Timeunder 2 hours
OccasionBuffet, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, halal, healthy, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, crisp, rich, savory, sharp, umami
Type of Dishbaked pasta, pasta
- 1 pound large elbow macaroni
- ¼ cup all purpose flour
- 2½ cups nonfat milk
- 1 tablespoon margarine
- ¼ teaspoon paprika
- 1 teaspoon dry mustard
- ½ teaspoon hot sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound reduced-fat cheddar cheese, shredded
- 1 large ripe tomato, sliced
- 3 tablespoons freshly grated Parmesan cheese
Cook macaroni according to package directions. Drain and set aside. In a screw-top jar, combine flour with ½ cup of the nonfat milk to form a smooth paste. Set aside.
In a saucepan over medium heat, melt margarine; add remaining milk, paprika, mustard, hot sauce, salt and pepper, stirring constantly. When milk is hot, gradually stir in reserved flour mixture. Cook, stirring constantly, until slightly thickened and bubbly. Add cheddar cheese; stir until melted. Stir macaroni into cheese sauce. Transfer to a 2-quart casserole. Arrange tomato slices over top, pushing edges of each slice into macaroni. Bake, uncovered, at 350°F for 45 minutes. Sprinkle with Parmesan and serve.
2006 Joseph C. Piscatella