... when you've got to be good while being bad. This is my go-to, quick and easy, not TOO sinful but still mac and cheese recipe. It shows up every couple of weeks, and is always greated with a smile from all who taste. Is it gooey drippy cheesey goodness? No, its a Weight Watchers recipe. But it does use REAL (not reduced fat) cheddar cheese, which to me is a big part of its richer taste despite being a light recipe. And, it's pretty quick to throw together. Assemble bake and enjoy within an hour (45 minutes if you are particularly organized and speedy). Although, this batch came out a bit over-done. The texture on the left side of the picture is more typical.
Sometimes you've just got to have the macaroni and cheese!
Off to Florida for Thanksgiving - now it's finally gotten cool in New York City I'm off to warmer pastures. Figures. Nothing like keeping this topsy turvy weather going ...
Macaroni and Cheese
Weight Watchers Versatile Vegetarian Cookbook
(I usually leave out the basil and the tomato)
1 1/2 cups elbow macaroni
1 cup 1% low-fat milk
1/2 onion -- grated (I used a whole one)
2 tablespoons unbleached flour
2 garlic cloves -- crushed
1/2 teaspoon dry mustard (about 1 heaping tsp)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 ounces sharp cheddar cheese
1 tomato -- diced (very large or 2)
1 tablespoon chopped basil (fresh about 1/2 cup)
Preheat the oven to 350 degrees. Cook the macaroni according to package directions. Drain and keep warm.
In a large saucepan bring the milk, onion, flour, garlic, mustard, salt, pepper, and nutmeg to a boil. Cook, stirring constantly, until thickened, 3-4 minutes. Stir in the cheese in batches until it's melted and the sauce is smooth; stir in the macaroni, tomato, and basil.
Transfer the mixture to a shallow 1-quart casserole. Bake until golden, 35-40 minutes; cool slightly before serving.
Per Serving (excluding unknown items): 247 Calories; 11g Fat (38.5% calories from fat); 13g Protein; 25g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 478mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.