If anyone is looking for a fairly simple homemade mac ‘n cheese recipe, I have the one for you! I have seen a few slightly complicated recipes that will get every dish dirty and somehow take a couple of hours to finish, so I’ve become a fan of this one that really only needs two stove top skillets and a baking dish and less than one hour from start to finish. This recipe is from Healthy Cooking magazine and I have to say it is pretty tasty (although I’m shocked that this recipe is from a “healthy” magazine!). We had some tonight to go with our pork chops and veggies and it was soo good!
I may be a first generation American, but a serving of mac ‘n cheese can really hit the spot. It sends me back to my childhood summer days where we would have a box of macaroni and cheese for lunch :)
For those that are interested, here’s the recipe! Just remember, moderation is key…
- 2 cups uncooked elbow macaroni
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1-1/2 cups fat-free milk
- 1/4 cup reduced-sodium chicken broth
- 1 cup (8 oz.) fat-free sour cream
- 8 oz. reduced-fat process cheese (Velveeta), cubed
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. ground mustard
- 1/2 tsp. pepper
- 8 oz. shredded reduced-fat cheddar cheese
- Minced chives, optional
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth.
- Drain macaroni; stir in cheddar cheese. Transfer to a 13-in x 9-in baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Sprinkle with chives if desired.