Friday, March 06, 2009

Macaroni & Cheese

I've been a bad blogger....I need to catch up on my blogging. I was supposed to blog a meat free recipe every night but I got behind. I'll catch up this weekend, but I have stayed meat free. Going without meat has been really hard for me this Lent. Not a day goes by where I don't crave it. Tonight for dinner I made macaroni and cheese (plus some sausage for the kids) and the sausage seemed so tasty looking. But the mac and cheese was good, too. I made this with Barilla's high fiber elbow macaroni, which makes it a much better nutritional proposition than the Kraft version. I also had some left over pasta from dinner from another night and I mxed that in, too. It's a great way to use up leftover pasta.

Macaroni and Cheese

3 T. butter
3 T. flour
2 c. milk
salt and pepper
1 lb. grated cheese - I used 2% cheddar
3 c. cooked pasta
1 cup whole wheat bread crumbs
1 c. grated smoked cheese - I used a smoked Swiss

Melt butter in a sauce pan, add flour and stir. Gradually add milk and stir until thickened and unlumpy - you now have a veloute. Add salt and pepper until it tastes good, and then add grated cheese and stir until melted.

Stir in pasta and pour into a buttered casserole dish. Top with bread crumbs and cheese and bake for 350 F for about 20 minutes or until browned.

1 comment:

Edward Vielmetti said...

We bake our mac and cheese too. I'm always surprised by how easy it is that way.

If you have a family that will have tomatoes in their mac and cheese, by all means put some in. Fresh in summer, a big can of diced in winter. I made slow roasted tomatoes last summer and throw in a few from the freezer.