Monday, January 26, 2009

Baked Mac & Cheese

I love good macaroni and cheese (remember this?). Maybe it all started back in the college days of Easy Mac...or even before that when we would go to Picadilly Cafeteria (can you believe they have a website?!) with the grandparents and I'd always opt for macaroni as one of my side "veggies." Or maybe it was the fellowship dinners at church growing up (man, those ladies could make some macaroni). However it started, I usually find myself compelled to try out new macaroni and cheese recipes when they cross my path.

This one was posted on weightwatchers.com not too long ago, and I had a chance to try it out last week. Very tasty mac n cheese with a satisfying breadcrumb topping that makes it reminiscent of the good cafeteria style stuff. You can even afford to overindulge a bit since it isn't even bad for you!


12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded (I used a colby and monterey jack blend)
1 tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese

1. Preheat oven to 350ºF.

2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

4. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.

5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving at 5 pts per serving.

Pay no attention to that oven "fried" chicken...it was a bust.

And since it's been a while since I posted about our favorite furry friend who is doing just fabulously on his brand new hip, here's a pic of him from this weekend after a day at the doggie spa. The groomer was going for Steelers colors with the yellow and black bandana.

And one final picture that clearly shows his annoyance over my puparazzi-type antics...can't help it, he's just too cute!

2 comments:

Heather said...

I think we might have to add this recipe to our Easter lunch this year!! Go Steelers! Love the pup shots!

Cam and Katie said...

Can't wait to try this tonight! Glad to hear Deacon's recovery is going well :)