Tuesday, May 17, 2011

Mac & Cheese is my favorite...

I have a confession to make. I've kind of been avoiding you. It's not personal. It's just... we got this amazing camera for Christmas. And we don't know how to use it. So most of the pictures I take are blurry. And difficult to get off the camera onto my computer.

I'm just making excuses. Our life has also been kind of boring post-wedding!! I do have a few things to share with you, so if you can bear with the poor quality of my photo-taking skills, hopefully it will be worth your time.

For tonight, I'll bribe you back into being my blog friend by sharing the recipe for this awesomeness:

It's mac and cheese... and delicious. And not too terribly bad for you. Hey - it has 1% milk instead of heavy cream. I'm going to call that victory.

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 2 tablespoons all-purpose flour
  • garlic clove, minced
  • 1 1/2 cups 1% low-fat milk
  • bay leaf
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon salt
  • 2 cups uncooked elbow macaroni (about 8 ounces)
  • Cooking spray
  • 2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup panko (Japanese breadcrumbs)
  • 1/8 teaspoon freshly ground black pepper
  • 1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
  • 2. Preheat oven to 375°.
  • 3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.

  • Add veggies and chicken if you want.... and then enjoy!!!

1 comment:

  1. Sounds and looks delicious (minus the chicken, of course :p), but where do you buy panko??


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