An especially good rendition of a timeless classic (opposite). The sauce can be made ahead and blended with just cooked noodles before baking, or the entire casserole can be assembled a day ahead of time. As the reduced-fat variation that follows proves, it is possible to enjoy this classic comfort food even if you are trying to restrict calories and fat.
Servings: 4 to 6 main-course servings; 8 to 10 side-dish servings
Preheat the oven to 350 degrees F. Grease a l l/2-quart deep baking dish. Bring to a rolling boil in a medium saucepan:
- 6 cups water
- 1 1/2 teaspoons salt
Add and cook just until tender:
- 1 cups elbow macaroni (8 ounces)
Drain and remove to a large bowl. Have ready:
- 2 1/4 cups grated sharp Cheddar or Colby cheese
Melt in a large saucepan over medium-low heat:
Whisk in and cook, whisking, for 3 minutes:
- 2 tablespoons all-purpose flour
Gradually whisk in:
- 2 cups whole or skim milk
Stir in:
- 1/2 medium onion, minced
- 1 bay leaf
- 1/4 teaspoon sweet paprika
Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two-thirds of the cheese. Season with:
- Salt and ground black pepper to taste
Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:
Add and toss to coat:
- 1/2 cup fresh breadcrumbs
Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.
BAKED MACARONI AND CHEESE (REDUCED-FAT)
Prepare Baked Macaroni and Cheese, using skim milk instead of whole milk and substituting one 8-ounce package Neufchatel cheese for the Cheddar cheese. Cut the Neufchatel into 1-inch cubes and add it to the sauce all at once before seasoning with salt and ground black pepper to taste.
I normally double this so that we have some for leftovers.
Happy Cooking :)
