Yes You Can Mac and Cheese
By Bobby Deen
JUMP TO RECIPE
Featured in:
From Mama's Table to Mine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8
Ingredients
- 4 cups whole-grain elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups skim milk
- 1 cup grated low-fat Cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 ounces low-fat cream cheese (Neufchâtel)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon dried mustard powder
- Freshly ground black pepper , to taste
Directions
In a large pot of boiling salted water, cook the pasta 1 minute less than the package directions suggest. Drain well.
Return the pasta pot to the stove and melt the butter in the pot over medium-high heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer until bubbling and slightly thick. Whisk in the Cheddar, Parmesan, cream cheese, Worcestershire sauce, mustard powder, and pepper to taste.
Stir the pasta back into the pot and cook until heated through, about 1 minute. Season with some more salt and pepper and serve.
Cook’s Note: This mac’s got all the makings of my classic pimiento cheese, so why not add some chopped pimiento if you’ve got some on hand? The pimiento adds a nice tangy note and an eye-catching pop of color.