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.