Last week, Boyfriend and I tried two recipes, one of which was the Mac N Cheese.
I've only tried one other "from scratch" Mac N Cheese, and although it tasted good, I wouldn't call it a success because it ended up getting that weird grainy texture.
This recipe I WOULD call a success because it was easy to make, didn't get grainy, and isn't too bad on the "Fat-Ass" scale.
Creamy Macaroni and Cheese
(according to Weight Watchers 15 Minute Recipes)
INGREDIENTS
2 cups uncooked multigrain macaroni
1 1/2 cups fat-free milk
3 tbsp all-purpose flour
3 ounces light processed cheese (like Velveeta), cubed
1 cup reduced-fat shredded, extra sharp Cheddar cheese, divided
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
DIRECTIONS
1. Cook macaroni in boiling water for 8 min. Drain and set aside.
2. Coat ramekins or baking dish with cooking spray.
3. Preheat broiler.
4. While pasta cooks, combine milk and flour in a large saucepan, stirring with a whisk until blended. Cook over med-high heat 10 min, or until thickened, WHISKING CONSTANTLY. Remove pan from heat, add processed cheese, 3/4 cup Cheddar, salt, and pepper, stirring until cheese melts. Stir in macaroni.
5. Spoon macaroni mixture into ramekins/ baking dish. Sprinkle with remaining 1/4 cup Cheddar. If using ramekins, set them on a baking sheet; broil 3 min or until cheese melts.
According to the book, this recipe is worth 6 points.
My verdict: It had a mild flavor and was very creamy. The final product was something surprisingly similar to the store bought Mac N Cheese that comes with a cheese pouch. Which, I guess if you're one of those body-conscious overachievers or an all-organic, drum-circle kind of person, then this is probably not the meal for you.
Obviously, I'm neither.
I ate the food. And I liked it.
And I would definitely make it again.
Worth Noting:
-I greased my baking dish with butter.
-I couldn't find "light processed cheese", so I bought the normal one.
-I used regular old full-fat Extra Sharp Cheddar cheese.
-I used Vitamin D milk because that's what I buy.
-I may or may not have used a little extra Cheddar to sprinkle on top.
Maybe the trick to this Mac N Cheese turning out so edible is that I didn't really follow any of the diety stuff. I don't know, I'm not really one to get into details. Regardless, it seems like a solid recipe for easy, creamy homemade Mac N Cheese that can be made as a full-fat recipe, or lighter version if needed.
Boner'ppetite.
6 comments:
This sounds just like the recipe I got from Cooking Light several years ago. I don't use the light versions of anything either and it's the BEST mac and cheese ever!
Hahahaha .... so you made the 12-point version? Love ...
I think we should all adopt a "fat-ass" scale to grade recipes by.
please don't judge me but...I only love Kraft Mac n Cheese. I know, I'm not 6 years old anymore but the stuff left such an impression on me as a young lad ALL other forms of the food are ruined for me. It's kind of sad really now that I think about it.
I will have to try this. I always have the graininess problem with homemade mac and cheese.
ERIN - Yes. More like the 24 point version.
MRANTHROPE - Hey, I actually remember that from the last Mac N Cheese recipe I posted. Don't get me wrong- just because I'm trying out recipes doesn't mean I won't eat the shit out of good old Kraft.
MEGS - No graininess here. Just make sure you whisk constantly.
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