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Macaroni and Cheese


This recipe appeared in the February 2009 issue of Prevention [2] 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 [2] – February 2009

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.

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

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

Add drained macaroni, salt and black pepper.

Transfer to prepared baking dish.

Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese.Bake 25 minutes, or until bubbling and golden brown. [3]