Cheddar Cheese and Macaroni 

 Who doesn’t love comfort food? Everyone has those days when you want to throw healthy eating by the wayside and have something indulgent. Ok it may not be everyone but I certainly have those days. On days like those I try to have comfort food but somehow turn it as healthy as I can; make it “comfort food lite” if you will. 

One of my favourite comfort foods is mac n cheese. It has everything I look for in a comfort food: cheese, carbs, spices, really there is so much deliciousness in a bowl of mac n cheese I could eat it far too often. The problem with mac n cheese is that it can be made incredibly unhealthy or at least fattening if you use certain ingredients like full fat cheese and cream; granted it does make it delicious but the offset of calories and fat just isn’t worth it in my books. 

I use the recipe from the cookbook Rachael Ray 30 Minute Meals 2. It’s easy to follow, quick, and oh so delicious. I use the base recipe and modify it a little for my own preferences (can you say extra garlic and some chilli peppers).

However you have the recipe, original or with your own personal modifications, it’s guaranteed to be a gastronomic masterpiece and satisfy that comfort food craving. The only tricky part is to resist eating it all at once.

 

The Rachael Ray 30 Minute Meals 2 cookbook is available on amazon  (Click here)

Recipe:

Total: 30 min

Cook: 10 min

Yield: 4 entree servings, 8 side servings

Level: Easy

Ingredients

* 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream

* 2 tablespoons butter

* 3 tablespoons flour

* 1 1/2 cups whole or 2 percent milk

* 3 cups shredded white Cheddar cheese

* 1/2 teaspoon nutmeg, ground or freshly grated

* 1/4 teaspoon ground cayenne pepper, a couple pinches

* Salt

* 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Directions

* Heat a medium, deep skillet over medium heat. 

* Add oil and butter. When butter melts into the oil, add flour and combine.

* Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. 

* Slowly add milk while continuing to whisk. 

* Gently bring milk to a bubble while stirring frequently. 

* Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. 

* Season sauce with nutmeg and cayenne. 

* Taste and add a little salt, if you like.

* Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

**I usually also add a pinch of paprika to the seasoning and a garlic clove or two. 

***I also usually just top all the cheese on the pasta without cooking it in the oven. If I do cook it in the oven I top it with about 1/2 a cup of Parmesan cheese. 

Advertisements

2 thoughts on “Cheddar Cheese and Macaroni 

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: