(Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Prepare macaroni according to the package directions, but make sure it's al dente. Grease a 9-inch-by-13 inch nonstick metal baking pan with 1 tablespoon butter. white Vermont cheddar cheese, cut into 1-inch squaresġ-2 cups of jack and cheddar cheese (combined), shreddedġ/8 teaspoon nutmeg (fresh if you have it)ġ. It's sooo worth it.ġ0 ounces Velveeta cheese, cut into 1-inch squaresġ0 ounces.
You could also do an extra 45 minutes on the treadmill. until you step on the scale, that is.įor a split second, I thought about offering you a skinnier version of the mac, but let's get real. It takes you backward, forward, sideways and up and down, and makes you do that little "happy dance" you do inside when something really hits the spot. Mac and cheese is the ultimate comfort food and the best crowd-pleaser I know. What could be better? It's what I dream about at night. And speaking of wanting more, this version of mac and cheese has more cheese than noodles. (It's partially what made me fat.) It's what I always wish I could have more of now. There is nothing I love more, and honestly, I could eat this all day long. Diane's Favorite: Carnie Wilson's Fall to Your Knees Mac and Cheese from "To Serve With Love"Īnd now for my favorite thing on planet Earth: that would be mac and cheese. *Recipe courtesy of Beller Nutritional Institute. Bake until bubbly, about 30 minutes at 375 degrees F. Sprinkle Parmesan cheese and then bread crumbs over the top. Carefully take the presteamed cauliflower florets and sink them into and throughout the casserole. Transfer the mixture to a large casserole dish. Stir in 2 cups of shredded cheddar, Fontina and Gruyere cheeses and continue to cook until until fully melted. Season with salt, dry mustard and cayenne pepper. Pour the milk and cook until the mixture is thick and smooth. Add the flour to make a roux and stir well. In a deep skillet, melt the buttery spread over medium heat.
Cook the multigrain pasta in boiling water for 7-8 minutes. 2 cups shredded Sharp cheddar cheese (optional: low fat)įor an antioxidant boost add the following:ġ½ cups cauliflower or broccoli florets, steamed (cauliflower works best with this dish)
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