Healthy Mac and CheesePosted: January 20, 2012
(did I really just say howdy?)
ANY who yesterday I made enough mac and cheese to feed an army..but it was only me and Molly eating
So I plan on eating the leftovers for dinner tonight, and maybe as a late night snack:)
Here’s how you make it!
Saute 1 small chopped onion in 2 tbsp butter (I used earth balance because that’s what we have) over medium heat
Let the onion saute for about 5 minutes and then add in 2 tbsp of flour
Stir the flour around for 2 minutes and then add in 3 cups of 1% milk
It was a little tricky to take a picture of this process..but that was my best effort lol
Then allow the mixture to simmer for about 10 minutes until the mixture thickens
now its time to add the CHEESE..I added about 1 + 1/2 cups reduced fat sharp chedder, 1 cup mozzarella, and 1/4 cup goat cheese
Stir all together until all the cheese melts and then season with salt and pepper to taste
Then add in the cooked pasta (I used whole wheat elbow macaroni) and 1/4 cup pickled jalepenos.
I also added in about 2 cups of roasted broccoli. I roasted the broccoli at 350 degrees F for 25 minutes with just some cooking spray, salt, pepper, and red pepper flakes. You can pretty much add in anything you would like at this point..I’m thinking cooked chicken or roasted red peppers would be delicious
Pour the mac into a large baking dish and top with 1 cup panko bread crumbs and 1/2 cup parmesan cheese. Bake for 20 minutes at 375 and then broil for 3 minutes so the top gets nice and brown
OH EM GEE THIS IS SO SO GOOD GAHHH. And its around 450 calories for a large serving..not bad!
I want some more right meow. Or maybe in a little bit cause I ate breakfast about an hour ago..or maybe it should be called lunch..brunch? #collegegirlproblems
Healthy Mac and Cheese
- 2 tbsp butter
- 1 small red onion, chopped
- 2 tbsp flour
- 3 cups milk-I used 1%
- 2 cups reduced fat shredded extra-sharp cheddar
- 1/2 cup shredded mozzarella
- 1/4 cup goat cheese
- 1 lb elbow macaroni
- 1/4 cup chopped pickled jalapenos
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan
- 2 cups chopped roasted broccoli (optional)
Preheat the oven to 375 degrees F. Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the flour and stir to incorporate into the butter. Pour in the milk and whisk to incorporate. Reduce the heat to low and simmer mixture for 10 minutes until the milk thickens. Then add in the cheese and stir to incorporate. Season with salt and pepper to taste.
Cook the pasta according to package instructions. Drain and add to the cheese mixture along with the pickled jalapenos.
Pour the mixture into a large baking dish and top with bread crumbs and parmesan cheese. Bake for 20 minutes and then broil for 3 minutes.
Allow to cool slightly, and serve!