The Recipe Geek

Archive for the ‘Macaroni and Cheese’ Category

INGREDIENTS:

2 tablespoons heavy cream
1/2 cup non-fat cottage cheese
1/2 cup non-fat ricotta cheese
1/2 cup shredded non-fat cheddar cheese
1/2 cup shredded non-fat mozzarella cheese
1/4 teaspoon turmeric
2 cups non-fat milk
3 tablespoons all-purpose flour
1 pound elbow macaroni
Pinch or 2 of freshly ground nutmeg
2 tablespoons shredded sharp cheddar cheese
Several dashes cayenne or paprika
2 tablespoons non-fat Parmesan

DIRECTIONS:

In a food processor or blender, blend cream, cottage cheese, ricotta, non-fat cheddar, mozzarella and turmeric about 2 minutes until smooth.

In a large non-stick saucepan over medium-high heat, heat the milk, whisk in the flour and cook, whisking constantly, about 2 minutes, or until mixture is thickened. Reduce heat and whisk in cheese mixture; cook, stirring, taking care not to boil the sauce, until hot.

In a large pot of boiling water, cook macaroni with nutmeg for about 12 minutes until almost done; drain.

To serve immediately, place macaroni in a warm serving bowl; spoon sauce over pasta and toss well. Sprinkle with cheddar and cayenne and serve.

For a deep-dish crispy-crust version, place macaroni in a 2-quart ovenproof casserole. Spoon sauce over macaroni and sprinkle with sharp cheddar, Parmesan and cayenne. Bake for 30 minutes. Serve hot

Makes 6 servings.

NOW ENJOY WITHOUT THE GUILT!!!!

Macaroni and Cheese is ranked in the top 10 comfort foods for Americans.  Everyone can relate to sitting down at the table in front of a plate of homemade, creamy Mac and Cheese.  As a kid, macaroni and cheese was one of my favorite dishes and I remember my Mom making it for me every Friday.  Yum!  Visit our Mac and Cheese Recipe Network site for rich, creamy mac and cheese for every day of the week if you like.  From Baked Macaroni and Cheese to Patti LaBelle’s famous Over the Rainbow cheesy dish.

CLICK HERE FOR MORE MACARONI AND CHEESE RECIPES

Enjoy.