Macaroni and Cheese

September 21, 2009 By: Megabeth Category: Main Dishes, Side Dishes Print This Post Print This Post

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macaroni and cheese

This recipe appeared in the February 2009 issue of Prevention magazine. I have never been motivated to make my own macaroni and cheese, but after my mother made this recipe, I was convinced.

What makes this recipe unique is using a bit of chopped chipotle chile pepper in adobo sauce. A little goes a long way, so if you don’t want the macaroni and cheese to be super spicy, pare down the amount called for in the recipe.

Macaroni and Cheese
Prevention Magazine – February 2009

  • 3 cups elbow macaroni (I used a multi-grain, protein rich pasta)
  • 3 medium scallions, chopped (1/4 cups)
  • 2 1/4 cups 1% milk, divided (I used skim milk)
  • 3 Tablespoons all-purpose flour
  • 2 1/2 cups shredded reduced-fat (2%) sharp Cheddar cheese (10 oz)
  • 1/2 cup reduced-fat sour cream (I used fat-free sour cream)
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon chopped chipotle chile pepper in adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 Tablespoons dried bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • 2 teaspoons olive oil

Preheat oven to 400 degrees. Coat 2-quart baking dish with cooking spray. (Note: I started preheating the oven near the end of cooking the macaroni. No need to keep an oven hot when you don’t need to, right?)

Prepare macaroni per package directions.

Add scallions and 1 3/4 cups of the milk to large pot and bring to a simmer over medium heat while macaroni cooks.macaroni and cheese

Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thickened.macaroni and cheese

Remove from heat and gradually stir in cheddar until smooth. Add sour cream, mustard, and chipotle pepper.macaroni and cheese

Add drained macaroni, salt and black pepper.macaroni and cheese

Transfer to prepared baking dish.macaroni and cheese

Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese.macaroni and cheeseBake 25 minutes, or until bubbling and golden brown.macaroni and cheese

macaroni and cheese

0 Comments to “Macaroni and Cheese”

  1. Mmm, mac ‘n’ cheese. It’s one of those things I’d never even heard of until I came to the States.

    L. makes two or three different kinds of mac and cheese, regularly–all with all sorts of cheeses and herbs and spices.

    I make a “cheesy noodle” that is basically the box kind padded with a couple extra slices of deli cheese, thrown in for extra gooey-ness.

    It is possibly the one and only time when the kid prefers how I make something (which is pretty much the only time I do make something) over how L. makes it. (Well, that, and he also prefers the mean bowl of cereal I can throw together. Mostly because L. hates cereal and won’t go near it.)

    P.S. Like the new layout!

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