Natalie's Mac and cheeseSubmitted by: NATBAER
IntroductionMy favorite not at all low-fat macaroni and cheese. You can use white wine instead of cream sherry, but the sherry makes it extra special. I serve this as the main dish, but you can make it a side for less fat and calories. My favorite not at all low-fat macaroni and cheese. You can use white wine instead of cream sherry, but the sherry makes it extra special. I serve this as the main dish, but you can make it a side for less fat and calories.
Barilla Plus Elbows, 8 oz
*King Arthur All Natural White Whole Wheat Flour 2 Tbsp
Butter, salted, 2 tbsp
Salt, 0.25 tsp
Pepper, black, 0.25 tsp
Nutmeg, ground, 0.125 tsp
Milk, nonfat, 1.25 cup
Lowes Foods Shredded Parmesan Cheese, 2 oz
Cheddar Cheese, 2 oz shredded
Alpine Maid smoked swiss cheese, 2 oz shredded
Gruyere Cheese, 2 oz shredded
*Harvey's Bristol Cream Sherry, 1 oz
Bread crumbs, dry, grated, plain, 0.25 cup
*Dubliner Cheese, Kerrygold, 1 oz shredded
Meanwhile, in saucepan, melt butter over med-high heat. Stir in flour, salt, pepper, and nutmeg. Stir and heat until smooth and bubbly, about 3 minutes. Reduce heat to medium. Gradually add milk (or use 1/2 and 1/2) stirring until smooth before adding more. Cook and stir until thickened and bubbling. Add parmesan, cheddar, gruyere, ricotta, and swiss cheeses. Stir until melted. Stir in cream sherry (or white wine). Drain pasta and add to cheese sauce. Stir to combine. Pour into baking dish. Top with bread crumbs and Dubliner (sharp white cheddar) cheese.
Bake 20-25 minutes until golden and bubbly.
makes 6 servings, about 1 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user NATBAER.