Lighter Macaroni and Cheese

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Lighter Macaroni and Cheese Recipe

By Tammy Algood Published: January 1, 2017

  • Yield: 8 Servings

Ingredients

Instructions

  1. Prepare the pasta according to the package directions. Meanwhile, preheat the oven to 350 degrees and coat a 13-by-9-inch baking dish with cooking spray. Set aside.
  2. Place 2 tablespoons of the butter in a Dutch oven over medium heat. When melted, gradually whisk in the flour and cook for 1 minute. Whisk in the milk and evaporated milk until smooth and cook 9 minutes or until slightly thickened. Stir in the Monterey Jack, Cheddar, cream cheese, garlic or onion salt, black pepper and cayenne. Remove from heat and continue to stir until cheeses have melted.
  3. Add the cooked pasta and stir gently. Transfer to the prepared baking dish. In a small bowl, melt the remaining butter in the microwave on low power for 20 seconds. Add the crushed cereal and parsley, stirring to blend. Sprinkle over the pasta and bake for 30 minutes or until golden brown. Let stand 5 minutes before serving warm.
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    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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