Jessica Seinfeld's Macaroni and Cheese

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.

Jessica Seinfeld's Macaroni and Cheese

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    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


    Prep: 20 min Total:
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    • 1

      Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

    • 2

      Preheat the oven to 375°F. Coat a 9 x 12-inch baking dish with cooking spray.

    • 3

      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.

    • 4

      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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