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Macaroni and Cheese |
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Serves: 6 Print this RecipePreparation time: 20 minutes Cooking time: 30 minutes Serves: 6 Serving size: 1 cup Three different cheeses lend their power to this dish: sharp cheddar, for body and taste; processed cheese, for creamy texture; and Parmesan, to intensify the other cheese flavors. Adding artichoke hearts is a great way to sneak in some extra vegetables, but you can leave them out if you like. The technique of stirring the macaroni as it bakes, while adding more cheese and milk, helps make the cheese sauce wonderfully creamy. It’s worth the effort. 1. Cook the macaroni according to package directions, adding the artichoke hearts 3 minutes before the pasta is finished cooking. When the artichokes are cooked through and the pasta is nearly tender, drain and keep warm. 2. Preheat the oven to 350°F. Spray a 2-qt baking dish with nonstick cooking spray. In a small bowl, combine the cheddar, American, and Parmesan cheeses; set aside. 3. In a medium saucepan over low heat, whisk together 1 cup of the evaporated milk, the eggs, the mustard mixture, and the black and cayenne pepper; heat, whisking constantly, just until warmed through, about 2 minutes. Remove from the heat and stir in the cooked macaroni mixture, and half of the cheese mixture. Pour into the prepared pan and bake 5 minutes. 4. Stir the macaroni and return it to the oven 5 more minutes, then stir in half of the remaining evaporated milk and cheeses. Return it to the oven 10 more minutes, then stir in the remaining evaporated milk and cheeses. Bake until lightly browned along the edges, 10 minutes more. Serve immediately. Exchanges 3 Starch 2 Lean Meat Calories 352 Calories from Fat 97 Total Fat 11g Saturated Fat 6g Cholesterol 97mg Sodium 342mg Carbohydrate 43g Dietary Fiber 3g Sugars 8g Protein 20g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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