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Baked Macaroni & Cheese
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Yield: A CRISPIER MACARONI AND CHEESE
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| *(1) 8 oz bag of Shredded Sharp Cheese, white or yellow | |
| 1/2 cup | grated parmesan cheese |
| 2 cups | whole milk |
| 1 cup | breadcrumbs |
| 1/2 lb | Land O' Lakes White American Cheese sliced thin, (deli version only) |
| * Preheat oven to 375 degrees. * In a large saucepan, slowly simmer the milk until it just starts to bubble slightly. * While the cheese is bubbling, boil water and make 1 box of the pasta of your choice. Elbows, shells, and penne work the best. Cook the pasta al dente so the pasta is about 1-2 minutes undercooked. * Add the cheese to the milk and stir constantly to avoid scorching the cheese and curdling the milk. Reduce the heat if necessary. * Heat the mixture long enough to completely melt the cheese into the milk. If the consistency is too milky, slowly add 1 tablespoon of flour. * Remove from heat once melted. Add the worcestershire sauce, dijon mustard, and pepper. Stir the mixture throughly with the cooked pasta. * Place the macaroni and cheese mixture into a large glass pan. Sprinkle the breadcrumbs onto the mixture, then the paprika and parsley. * Cook the macaroni and cheese for approximately 30-40 minutes, or until the top is slightly browned and crispy. Serve with green beans or garden salad. Scroll down for a healthier alternative to this recipe! FOR A CRISPIER MACARONI AND CHEESE remove the pasta from the boiling water 1-2 minutes before the pasta is ready. The pasta will continue to cook in the cheese mixture when baking, so this will give it an added crunch. TO AVOID CURDLING THE MILK heat as slowly as possible. The lower the heat, the better. Stir constantly and you'll prevent the cheese from burning.Keep an eye on the cheese even after it has melted, and remove it from heat once it has melted. Once you add the pasta and bake it,the mac and cheese will further melt in the oven. For an Even Tastier Baked Macaroni and Cheese try using these additional ingredients! | |
| 3-5 slices | Sharp Deli Provolone |
| 2 Tablespoons | Dijon Mustard, (add this ingredient after the cheese mixture is finished) |
| 1 teaspoon | Coarse Ground Black Pepper |
| 1 Tablespoon | Worcestershire Sauce, (add once cheese mixture is finished to prevent curdling) |
| 1-2 Tablespoons | Parsley on top of the Macaroni and Cheese for garnish |
| Additional Options: Some people like to add tomato slices, bacon, bratwurst, spinach or blue cheese to the mix for variety. Healthy Baked Macaroni and Cheese Make a healthier, lower fat version of this recipe! Ingredients for Healthy Baked Macaroni and Cheese | |
| 1 box | whole wheat or whole grain pasta, (Barilla Plus is a good option) |
| 1 tablespoon | olive oil |
| 1 cup | lowfat cheddar cheese, shredded |
| 1 cup lowfat havarti cheese, monterey jack, asiago, or swiss cheese (each will provide its own unique taste) | |
| 1 tablespoon | flour |
| 1 cup | lowfat milk |
| 2 tablespoons | butter spread, (like Smart Balance) |
| 1 | red pepper diced |
| 1 can | diced tomatoes, drained |
| 1 small | zucchini, diced |
| 1 small package | frozen spinach |
| 1 tsp. | coarse ground black pepper |
| 1 tbsp. | dijon mustard |
| 6 tbsp. | breadcrumbs |
Directions:
1. Prepare the pasta according to the box directions and preheat an oven to 400 degrees. Saute all of the vegetables (including the tomatoes) in a saucepan with the olive oil, except the spinach. Microwave the spinach according to the package directions. Add the spinach to the veggie mixture and continue to saute until all of the vegetables just start to get soft.
2. In a seperate saucepan, heat the milk on very low heat until the milk just starts to bubble. Add the cheese and stir frequently to avoid the milk from sticking to the bottom.
3. Add the flour to the cheese mixture, then the mustard. Continue to stir until the mixture is a creamy consistency. Do not overheat. To make a moister baked macaroni and cheese, add more milk to the mixture.
4. Combine the veggie mixture and cheese mixture. Drain the pasta and add to the veggie and cheese mixture. Place in a large shallow glass baking pan and top with the breadcrumbs.
5. Bake for approximately 30 minutes or until the top is golden brown. Serve immediately.
FOR A CRISPIER MAC AND CHEESE...
...use panko bread crumbs. They're large and won't dissolve into the cheese. Finer breadcrumbs will make the consistency of the macaroni and cheese slightly grainy.
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