Tuesday, June 5, 2007

Mac n' Cheese, Daint-eased

Mac n' cheese actually saved my husband and I from complete starvation on several occasions. It used to be his big kitchen contribution -- he'd make mac n' cheese with frozen fish sticks. The effort struck me as sweet, even if it lacked finesse. And it was back when I was slothfully not cooking for my man.

Anyway. Here's a whole wheat version that's only 280 calories per serving and a lot better for you, what with all the whole grains and real cheese, compared to the powdered stuff that comes in a certain blue box.

Dainty Mac n' Cheese
Preheat oven to 350 and spray a large bake pan or casserole dish (at least 4 qts) with Pam or similar.

You'll need:
3 C. (uncooked) whole what macaroni (about 3 C.), cooked without oil, drained and still hot
8 oz. Reduced fat cheese (I use the 75% Reduced Fat Cabot White Cheddar, which is really good)
3/4 C. fat free evaporated milk
1 8 0z. carton fat free sour cream
1 T. Dijon mustard
splash of Worcestershire sauce
1/8 t. nutmeg or cinnamon
2 T. freshly grated parmesan cheese
2 T. crushed fat free croutons

While macaroni is still freshly hot from being drained, stir in the cheese until it melts. Then add milk, sour cream, mustard, Worcestershire and nutmeg, stirring to combine. In a small dish, combine Parmesan and crumbs for topping. Sprinkle on top and back until top is golden and the whole thing bubbles, about 30 or 35 minutes. Makes 6 servings (about 1 1/2 C. = 1 serving). This simple fare is simple easy to make and nigh on guiltless.

Easy Cheesy Singing:
"Mac the Knife" by Bobby Darin
"What do the Simple Folk Do?" from Camelot

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