To me, there’s nothing more comforting or universally crowd-pleasing than mac and cheese. It’s a staple at our home year-round, and apparently at many other homes, too. So for all the readers of Deceptively Delicious that asked for another version, here it is!
Double Delicous by Jessica Seinfeld/William Morrow Cookbooks, 2010.
|1 pound whole-wheat pasta, such as elbows or shells||1 cup shredded reduced-fat (2%) cheddar cheese|
|Nonstick cooking spray||1 teaspoon salt|
|2 tablespoons trans-fat-free soft tub margarine spread||1/2 cup carrot or sweet potato puree|
|1 1/2 tablespoons flour||1/4 cup whole-wheat breadcrumbs|
|2 1/2 cups nonfat (skim) milk||2 tablespoons grated Parmesan|
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Preheat the oven to 375°F. Coat a 9 x 12-inch baking dish with cooking spray.
Heat the margarine in a heavy-bottomed saucepan. Whisk in the flour to combine.
Slowly whisk in milk to prevent lumps from forming. Bring to a boil and cook until the
mixture thickens slightly, about 5 minutes. Add the cheddar cheese, salt, and carrot
puree. Whisk until smooth. Stir the cheese mixture into the pasta.
Transfer to a baking dish. Sprinkle the top with breadcrumbs and Parmesan. Bake
until the macaroni and cheese is bubbly and the breadcrumbs begin to brown, 20 minutes.
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