Mac & Cheese

Yummy crunchy + creamy Mac & Cheese.  I love how I use whole wheat just to make myself feel better when I eat it.  Enjoy!

Mac & Cheese
Ingredients:
2 1/2 Cup - Whole Wheat Elbow Pasta
4 Cup - Water, to boil

16 oz - Heavy Cream
6 oz - Gouda Cheese, grated
1 oz - Parmasean Cheese, grated
3 oz - Mozzarella Cheese, grated
Salt & Pepper, to taste
2 oz - Bread Crumb, sprinkle on top

Directions:
1.  Prepare pasta until tender, set strain and set aside.
2.  Heat heavy cream until bubble on the side, add all the grated cheese and allow them to melt. 
3.  Place the cooked elbow pasta into the cheese sauce, stir and add salt and pepper to taste.
4.  Pour Mac & Cheese into individual ramekins or a large pan (4"x6" rectangle).
5.  Sprinkle bread crumb on top and bake at 400F for 15 minutes.
6.  Ready to serve!

Mac & Cheese w/ Broccolini

Another day of my pasta adventure.  The last time I made Mac & Cheese with skim milk and soy cheese, the flavor and texture wasn't there.  Hopefully this will turn out better.  Sounds like a lot of carbohydrates for the week already, but everything is good in moderation.  Let's hope this turns out yummy!!!! 

Mac & Cheese w/ Broccolini
Serving:  Approx. 8

Ingredients

12 oz - Whole Wheat Elbow Pasta, follow package instruction and reduce 2-3 minute cooking time
1 bundle (5 oz) - broccolini, chopped and blanched in hot water for 45 -60 sec

Cheese Sauce
1 3/4 Cup - Milk, can use non-fat but will have a lighter taste (I used skim milk)
3/4 Cup - Heavy Cream, can use half & half as substitution
1/4 Cup - Flour
2 tsp - Dijon Mustard
3/4 tsp - salt
1/4 tsp - white pepper, because of color and bolder flavor
2 1/4 Cup - 3 Cheese, light
1/4 Cup -Parmigiano Reggiano

Crumb Topping
4 Tbsp - Panko breadcrumb
3/4 tsp - Paprika
1/4 tsp - Salt
2-3 tsp - Olive Oil, drizzle on top

Procedure
1.  Pre-heat oven to 400F, coat the baking dish with butter.  Prepare elbow pasta as instructed by package but reduce 2-3 minutes of cooking time because we will baking it later and  cooking the pasta through will make the pasta too soft.

2.  Blanch the broccolini with the same pasta water used with the remaining 1 minute.  Broccolini should be crisp and tendor.  Drain pasta and broccolini and return to pot.

3.   Prepare cheese sauce:  Heat milk in a medium saucepan over medium heat, stirring often until hot, set aside.

4.  Whisk together the heavy cream, flour mustard, salt, and white pepper in a medium bowl until completely smooth.  Whisk this mixture into the steaming milk and bring to a simmer whisking until smooth and thickened.  Remove from the heat and stir in the cheese.

5.  Stir in the cheese sauce into the pasta and transfer to the prepared baking dish.

6.  Stir together the breadcrumb, paprika, salt, garlic powder and sprinkle the crumbs over the pasta.  Drizzle the olive oil above crumb topping and bake until the pasta is bubbling and the topping is golden 15 - 20 minutes.


OMG, DELICIOUS!!!