Smart Baked Mac & Cheese With a Kick
"I first found this recipe on the foodnetwork.com, courtesy of Alton Brown. After making it a few times and tweaking it a bit here and there (my husband and I try to eat healthy), I now make it regularly just the way I like it! Hope you enjoy."
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1⁄2 lb whole wheat elbow macaroni (we use Dreamfields)
- 3 tablespoons Smart Balance butter spread
- 3 tablespoons whole wheat flour
- 1 tablespoon mustard powder
- 3 cups nonfat milk
- 1⁄4 - 1⁄2 cup onion, diced
- 1 bay leaf
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1 dash chili powder (or to taste)
- 1 dash cumin
- 1 dash hot sauce (to taste)
- 1 egg
- 2 cups sharp cheddar cheese, grated (we like to use a combination of cheddar and pepper jack)
- 1 teaspoon kosher salt
- pepper
directions
- Preheat oven to 350 degrees.
- Cook pasta in large pot of salted water to al dente. Drain pasta and leave to cool.
- To begin the roux, melt butter in seperate medium pot. Whisk in flour and mustard, stirring while cooking for about 5 minutes. Stir in the milk and continue cooking and stirring until liquid begins to thicken. Then stir in onion, bay leaf, paprika, cayenne pepper, chili powder, cumin and hot sauce. Let simmer for ten minutes, stirring frequently. Remove the bay leaf.
- In small bowl, whisk egg until smooth and temper into the roux. Stir in 3/4 of the cheese. Stir until cheese is melted and egg is mixed throughout. Season cheese sauce with salt and pepper.
- Pour half the cooked macaroni into 2 quart casserole dish. Pour half the cheese sauce over the macaroni. Pour remainder of macaroni in casserole dish and top with remaining cheese sauce. Mix well and sprinke leftover cheese on top.
- *If a topping is desired, melt 2-3 TBSP Smart Balance and mix with 3/4 cup whole wheat or Panko bread crumbs. Sprinkle over top of macaroni.*.
- Bake at 350 for 30 minutes. Remove from over and let sit for 5 to 10 minutes before serving.
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Reviews
-
Made this primarily for a neighbor couple who love it when I make mac & cheese for them, but I did keep enough right here for the 2 of us! The only change I made in it was to drop the amount of cayenne pepper to half of what was indicated! Also topped it all off with some nutty, whole grain bread crumbs that I fix here at home! Wonderfully tasty, & something I'll be making again, both for us & for the neighbor couple! Thanks for sharing it! [Made & reviewed in Zaar Chef Alphabet Soup tag]
RECIPE SUBMITTED BY
I'm an eighth grade teacher who loves to correct people's grammatical mistakes! My husband and I live on the seacoast of New Hampshire and we have a Springer Spaniel named Walter. We love skiing in the winter, hiking in the fall and summer, and going to the beach anytime of year!
Before I got married, my mom used to warn my fiance that I couldn't cook. And in part it was true - I despised the idea of slaving away over a hot stove (as my mom used to call "making dinner!") and so avoided pots, pans, knives, fresh ingredients, and the dials on the oven like the plague. But once my fiance and I moved in together, I realized either I learn to cook or we were going to go hungry. So I learned to cook - and realized it was not as hard as I'd always imagined. In the last few years my husband and I have ditched our former poor eating habits and learned to appreciate a myriad of new and healthy foods. And thank goodness for recipezaar - we've found so many new things to try and avoided making a weekly dinner menu that repeats itself over and over. I've even learned how to cook the occasional doggy dinner/treat for my Springer Spaniel, Walter. He loves recipezaar, too!
