yummy three-cheese macaroni (rotini) and cheesePosted: October 4, 2011
Did you grow up eating macaroni and cheese? Maybe Kraft or Velveeta? Me, I grew up eating Annie’s which was shipped to us from New England when we were living places that didn’t carry it. I have since tried making Velveeta and Kraft and I can say without a doubt two things: 1. I prefer Annies to the other options. 2. Eating (and making) Annie’s so frequently has left be virtually inept at making Kraft… A sad reality my fiance realized last week. Oh well so I don’t do well with boxed mixes. I think that should be excused given I can make the real stuff without the box. What do you think? Is that a forgivable oversight?
Here is my recipe for three-cheese macaroni and cheese (adapted from Weight Watchers and Martha Stewart EDF). I am also including a bonus recipe for the leftovers. Seems like it’s a Two-fer Tuesday!
- 1 pound whole wheat pasta, short-cut
- 4 tablespoons butter, room temperature
- 3 tablespoons flour
- 4 cups 2% milk, room temperature
- 1 tablespoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- 4 ounces white cheddar, shredded
- 4 ounces Monterey Jack, shredded
- ½ ounce Parmesan cheese, shredded
In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
In pot melt 3 tablespoons butter over medium heat. Whisk in flour and cook, stirring frequently, until mixture is pale golden has a nice nutty smell. This should take about 4 minutes.
Slowly add milk while whisking constantly. Cook, whisking along bottom of the pot until boiling, this took me about 5 minutes. Reduce heat and gently simmer, stirring occasionally until the sauce has thickened, about 8-10 minutes. Remove from heat and add seasonings, butter and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add pasta to sauce and stir to combine. Will hold in the refrigerator for 5 days.
Yields 8, 1-cup servings, 9 Points Plus per serving.
Skillet Macaroni with Tomato and Bacon
- 4 cups Three-Cheese Mac & Cheese
- 14.5 ounces diced tomatoes, 1 can
- 5 slices bacon
- ½ medium yellow onion, diced
Cook bacon until crisp, set aside; dice when cooled.
In a large skillet sauté onion in cooking spray until translucent, about 5 minutes over medium high heat. Add in tomatoes and macaroni & cheese; stir until warmed through and well combined. Sprinkle in bacon and serve warm. Will hold in the refrigerator for 3 days.
Yields 6 servings, 8 points plus per serving.