Monday, August 23, 2010

Mac and Cheese

First I have to acknowledge Joe because he made this one, not me :) And, adding bacon was his idea, plus, the girls absolutely LOVED it!!

1 8oz package of elbow macaroni (Joe used shells but he said macaroni would've been better)
1/4 cup butter, melted
1/4 cup flour
2 cups low fat milk
1 tsp salt
2 cups shredded cheese (your favorite blend is fine; Joe used cheddar)
1 egg, beaten
A few pieces of cooked, center cut, bacon (finely chopped)

Cook macaroni according to directions, omitting salt. Drain well and set aside. Preheat oven to 350. Place flexipan mold of choice on perforated baking sheet (he used Sunflower Mold) and set aside. Melt butter in saucepan over low heat. Add flour and mix constantly with a whisk until smooth, about 1 minute. Gradually add milk. Cook over medium heat, whisking constantly, until thickened and bubbly. Slowly whisk in salt and cheese. Gradually stir about 1/4 of hot mixture into beaten egg. Add egg mixture to remaining hot mixture, stirring constantly. Stir cheese sauce and bacon into macaroni. Pour into mold and bake for 35-40 minutes or until lightly browned. If desired, let stand 10 minutes and unmold.

From Demarle's "Cooking Light every Night" cookbook

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