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Macaroni and cheese

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Macaroni and cheese
Macaroni and cheese

“Light” Macaroni and Cheese

  By Beth Sogaard  

October 5, 2017

This is a basic béchamel with most of the fat stripped away. The potato flour (or rice flour or cornstarch) gives the sauce a rich texture.

  • Yields: 8 servings (2 1/2 cups)

Ingredients

2 cups 1% low fat milk

1/2 cup broth (beef, chicken or vegetable)

2 tsp minced garlic

4 tbsp potato flour (or rice flour or cornstarch)

1/2 tsp kosher salt (or more, if needed)

pinch white pepper

1/2 cup extra sharp cheddar cheese

pinch ground tumeric (optional)

pinch paprika (optional)

1 lb cooked macaroni or pasta twists

1/2 cup grated parmesan cheese

Directions

1Heat the milk and the broth in a small saucepan over medium heat. Stir in the minced garlic, salt and white pepper. When the mixture is just starting to simmer, whisk in the potato flour. The potato will cook right away so it's important to whisk while you add it. Cook and stir for 5 minutes over medium heat. NOTE: If using rice flour or cornstarch, whisk into the milk before heating.

2Taste and adjust the salt if needed. Stir in the cheddar cheese. The optional pinches of tumeric and paprika will give the sauce a good color. Add cooked macaroni or pasta (1 pound per sauce recipe), turn into a baking dish and bake at 375 degrees until crusty on top and bubbling (about 30 minutes).

3Before serving, top with grated parmesan cheese.

You can also use this sauce as a pizza sauce. Add 1/2 cup chopped fresh herbs or a tablespoon or two of pesto sauce. Spread a good amount on your favorite thin crust pizza dough shell, top with meat and vegetables and a light sprinkling of mozzarella. Bake at 450 until browned and bubbly. You could substitute dollops of lowfat ricotta cheese instead of the mozzarella. This is really good with sliced grilled chicken breast, whole cloves of roasted garlic and a handful of chopped spinach.

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AUTHOR - Beth Sogaard

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