Michael specifically requested macaroni and cheese for dinner this week. He doesn't ask for much, so I obliged.
It's been a while since I've made macaroni and cheese so I had to search for a recipe. I came across this one and decided on it for two reasons: 1) it has a short ingredient list and 2) it includes Gruyere, one of Michael's favorite cheeses.
And a cheese coma ensued.
This was so good and really rich. But I think that you just need to go for it with macaroni and cheese, lowfat is just not the same.
The only thing I would do differently is that I would leave out the additional salt. Gruyere has a salty flavor (even after I cut off the rind) so I don't think it was necessary to add more salt. I also broiled it for a few minutes past the cooking time to make a nice cheesey crust on top.
Yield: Makes 6 to 8 servings
1 pound elbow macaroni
5 tablespoons unsalted butter, plus more for the dish
1/2 cup all-purpose flour
6 cups whole or low-fat milk
1 1/2 cups (6 ounces) grated Cheddar
2 cups (8 ounces) grated Gruyère
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne (optional)
Heat oven to 350° F.
Cook the macaroni according to the package directions.
Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt.
Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes.
In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.
Calories:581 (42% from fat)
Fat:27g (sat 17g)