As we sit here and gorge ourselves on macaroni and cheese, I thought I would share my recipe. This is one of our favorite things to pack in a thermos for an outdoor lunch when it’s cold out, and though the warmer weather has begun- who doesn’t like macaroni and cheese at any time of year? It’s been a long and winding road to my “perfect” recipe. My requirements for the perfect recipe? Using lower fat ingredients- i.e. no heavy cream, but still keeping the integrity of a homemade macaroni and cheese- whole grains, and vegetables. I tweaked a recipe I liked and here is the result.
My usual “quick” way:
Ingredients
-
- 3/4 cup dry panko bread crumbs
- 2 tablespoons melted butter
- 8-10 ounces whole wheat or multigrain macaroni (depending on how cheesy you want it) – I prefer rotini because the kids can spear it with a fork
- 2 tablespoons butter
- 1-2 tablespoon all-purpose flour
- salt and pepper to taste
- 1/4-1/2 teaspoon dry mustard
- 1 1/2 cups milk (I use 1%)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup carrots (or more)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 glass baking dish or 2 quart casserole- depending on baking method (see step number 8). Place the breadcrumbs into a small bowl and mix well with the melted butter; set aside.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into a large bowl.
3. While the pasta is cooking, steam the carrots in a small pot.
4. In another saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened.
5. Take the milk off of the heat and stir in the cheddar cheese until melted.
6. Put steamed carrots and about a cup of the cheese sauce into a food processor (I use my “Magic Bullet”) and puree until totally smooth.
7. Add the carrot cheese mix back to the rest of the cheese sauce and stir until incorporated. Pour over the macaroni and stir until evenly coated.
8. Pour macaroni and cheese into the baking dish, then sprinkle evenly with buttered breadcrumbs. Switch oven to broil and broil until the top is golden. If you have more time, put it in a 2 quart casserole, leave the oven on bake and then bake until golden and bubbly, about 20 minutes.
Variations:
Quick, quick, quick version- omit breadcrumbs and carrots and don’t bake at all
Omit carrots
Use even more carrots (if you can get away with it!)
If your kids don’t mind vegetables they can see, add peas to the cheese sauce, or chopped fresh spinach
Cook ½ cup of onion in the butter before adding flour, etc.
Substitute some of the cheddar with another type of cheese
Enjoy!
Hi Courtney,
Thanks I need a good recipe for macaroni and cheese.
Great thermos lunch for picnic !
Thanks- I just edited it a little bit. I hope it’s not too confusing! I change this recipe all the time depending on how much time I have 🙂
That is an awesome recipe. Literally, my daughter has mac and cheese almost daily!
Melissa Cullen
http://sleeppeacefully.net
keetsa
What a joy to find soeomne else who thinks this way.
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