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Lighter Baked Macaroni 'n' Cheese

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"There are times when we all have to back off from rich foods. Since macaroni 'n' cheese is the one dish I could eat every day, I decided to make a lighter version of my all-time favorite comfort food without sacrificing flavor and texture. I worked hard to create a mac 'n' cheese that lives up to my standards. I started with hearty multigrain pasta, which has great flavor. For the cheesy, gooey part, I used part-skim mozzarella, reduced-fat sharp Cheddar, and light garlic cheese spread. For extra creaminess, I added some light sour cream. It all comes together in a guilt-free dish that everyone at the dinner table will love."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 3 tablespoons kosher salt
â—¦ 1 (12-ounce) box multigrain elbow macaroni
â—¦ 2 teaspoons cornstarch
â—¦ 2 tablespoons 2% milk
â—¦ 5 tablespoons unsalted butter
â—¦ â…” cup finely chopped onion
â—¦ ¼ cup all-purpose flour
â—¦ 1 teaspoon dry mustard
â—¦ 5 cups 2% milk, warmed
â—¦ 1 cup (4 ounces) shredded part-skim mozzarella
â—¦ 4 cups (1 pound) shredded reduced-fat sharp Cheddar
â—¦ 1 (6.5-ounce) Alouette Light Garlic & Herbs cheese spread
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 ½ cups light sour cream


Recipe

Preheat the oven to 350° F. Spray a 9 x 13-inch baking dish with vegetable oil spray.

Bring a large pot of water and 2 tablespoons of the salt to a boil. Add the macaroni and bring back to a boil. Reduce the heat slightly and cook until al dente, 5 to 6 minutes. Drain the macaroni and put in a large bowl.

While the pasta is cooking, whisk together the cornstarch and milk to make a slurry. Melt the butter in a large saucepan over low heat. Add the onion and sauté until soft, 4 to 5 minutes. Whisk in the flour and mustard and cook, whisking constantly, for 2 to 3 minutes. Whisk in the 2% milk, bring to a boil, and continue stirring until the sauce has thickened. Whisk in â…“ cup of the mozzarella, 2 cups of the Cheddar, the garlic-herb cheese spread, the remaining 1 tablespoon salt, the pepper, and the slurry. Bring back to a boil and continue to stir until you have a nice thick, smooth sauce. Remove from the heat.

Add the cooked macaroni to the sauce. Stir in another â…“ cup of the mozzarella, 1 cup of the Cheddar, and the sour cream. Pour into the prepared baking dish. Top with the remaining â…“ cup mozzarella and 1 cup Cheddar. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 20 to 25 minutes, until the cheeses are bubbly and brown. Let rest for 5 to 10 minutes before serving.

Makes 6 to 8 servings