Macaroni and cheese
| Prep Time: 40 min | Serves: 6 |
| Cooking Time: 45 min | Yield: 2 quarts |
Macaroni and cheese
Ingredients
- 12 oz Elbow Macaroni
- 3 tbsp Extra Virgin Olive Oil
- 2 1/2 tbsp All Purpose Flour
- 4 cups Nonfat Milk
- 3/4 cup Water
- 1/4 tsp Nutmeg, Ground
- 1/4 tsp Dry Mustard
- 1/8 tsp Cayenne Pepper
- 1 tsp Coarse Kosher Salt
- 1/2 tsp Lite Salt Mixture
- 1 tbsp Worcestershire Sauce
- 4 tbsp Parmesan Grated Cheese
- 6 oz Extra Sharp Cheddar Cheese
- 1/2 cup Plain Lowfat Yogurt
Directions
Cook macaroni and drain, Add olive oil to heat in pan.Add flour, dry mustard, nutmeg, cayenne pepper. Wisk to make a roux. Add milk, pasta water and worcestershire. Wisk until it bubbles. Cook one minute more. Take off heat and add cheeses and wisk until melted. Add yogurt and stir. Add cooked elbow macaroni and mix well. Ladle into two quart casserole dishes that have been sprayed with non-stick. Put one in freezer. Cover remaining dish. Bake at 350 for 30 minutes. Uncover and bake another 15 minutes.