I saw this recipe in Paula Deen’s magazine, and I thought, how light and creamy can this be?! Well…Pretty dang light and creamy! This did not taste like you were skimping on anything whatsoever. When Toby started eating it, he said “so tell me how many pounds of butter does this have?” When I told him two tablespoons, he couldn’t believe it. He went back for seconds, and had to stop himself from getting more. He mentioned several times what a good dinner I had made (we also had Riblets, green beans, and rolls). I will be eating this for lunch for the next couple of days (this recipe makes a ton). SO good.
Light and Creamy Macaroni and Cheese
(Cooking with Paula Deen, Sept./Oct. 2009)
2 tbsp butter
1/4 cup all-purpose flour
1/2 tsp dry mustard
1/4 tsp ground red pepper
3 cups low-sodium chicken broth (I used vegetarian chicken broth)
1 1/4 cups low-fat cottage cheese, pureed
1 8-ounce package shredded 2% sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 16-ounce package elbow boodles, cooked according to package directions and kept warm
garnish: ground paprika (I omitted)
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Whisk in flour, dry mustard, and red pepper; cook, whisking constantly, for 2 minutes. Gradually add chicken broth, whisking until mixture is smooth. Cook for 5-6 minutes, whisking occasionally, until mixture is slightly thickened. Add pureed cottage cheese, whisking until smooth. Add Cheddar and Parmesan, whisking until mixture is smooth.
Place noodles in prepared baking dish; add cheese sauce, tossing gently to combine. Bake 20-25 minutes, or until hot and bubbly. Garnish with paprika, if desired. Serve immediately.
makes 8-10 servings