Macaroni and cheese with a kick!
Recipe courtesy of Quick Fix Meals by Robin Miller, Copyright 2007 The Taunton Press; photography by Mark Ferri
|1 pound elbow macaroni||4 ounces reduced-fat Swiss cheese, shredded (1 cup)|
|1/2 cup low-fat sour cream||2 teaspoons Dijon mustard|
|1 1/2 cups low-fat milk||1/2 teaspoon freshly ground black pepper|
|8 ounces reduced-fat cheddar cheese, shredded (2 cups)||1/4 teaspoon salt|
A family classic is spruced up with baked ham; use leftovers from Citrus-Glazed Ham with Roasted Mandarin Oranges. To make this in 15 minutes or less, cook the pasta ahead and refrigerate it until you're ready to assemble the meal. If you choose to do that, instead of adding the sour cream when the pasta is hot, add it when you add the other hot ingredeints (the milk-and-cheese mixture) right before serving. You can also change the cheeses; if you want more cheddar, cut back on the Swiss and vice versa. If you want to add mozzarella or Gouda, please do. Instead of baking the dish, you create a time-saving topping of bread crumbs and Parmesan that mimics the golden brown crust you get from baking.
Prep Pointer: Make sure you combine the bread crumbs and Parmesan in the skillet at the same time. Otherwise, the cheese will melt and turn into one big clump, not the crumbly mixture you desire!
Scald the milk by heating in a small saucepan over medium heat until tiny bubbles just appear around the edges, about 3 minutes. Reduce the heat to low and add the cheddar and Swiss, mustard, pepper, salt, and nutmeg and simmer until the cheeses melt, stirring gently and constantly. Fold the cheese mixture into the pasta, along with the ham, and transfer the mixture to a serving dish.
Combine the bread crumbs and Parmesan in a dry skillet and set over medium heat. Cook 1 to 2 minutes, until both are golden brown. Sprinkle the mixture evenly over the macaroni and cheese and serve.
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