Light Stove-Top Cheddar Macaroni and Cheese
Children in France are often served this pasta dish at home and in restaurants, although the cheese usually used there is Gruyere.p>
- 3 cups dry whole-grain or whole-grain blend elbow macaroni
- 1 tablespoon whipped butter
- 1/4 cup fat-free sour cream
- 5 tablespoons Wondra quick-mixing flour
- 1 1/2 cups low-fat milk
- 1 1/2 cups fat-free half-and-half
- Salt and pepper to taste
- Pinch or two cayenne pepper
- 3 cups shredded reduced-fat sharp cheddar cheese
- Bring a large saucepan of lightly salted water to a boil. Add the macaroni and cook for 10 minutes or until al dente, then drain. Measure 6 cups of noodles, then pour them back in the large saucepan and set aside.
- Meanwhile, in a medium-sized saucepan, melt the butter, then remove it from the heat. Stir in the sour cream and flour to make a paste. Whisk in the milk and half-and-half, and bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to simmer, stir in salt, black pepper, and cayenne pepper, and stir frequently until the sauce thickens (about 5 minutes). Whisk in an additional tablespoon of flour, if needed for desired thickness.
- Remove the sauce from the heat, add the cheese and stir well (the cheeses will melt almost immediately). Pour the cheese sauce into the large saucepan with macaroni and stir to combine.
© 2008 Elaine Magee
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