I bet everyone has a guilty pleasure and if we ask 10 people, probably half will say it’s mac-n-cheese. This definitely, is a weakness for me. Just like any other guilty pleasure, I make macaroni and cheese only a couple of times a year. Last time I was making it, I decided to make a few lighter choices. It tasted absolutely delicious and I didn’t feel as guilty!
1/2 lb dry elbow macaroni
1/2 medium onion, chopped
3 garlic cloves, minced
2 tbs olive oil
1 1/2 tbs flour
2 cups of FF milk
1/2 cup of heavy cream
8 oz Vermont White Cheddar
1 tsp Grey Poupon Mustard
Fresh cracked peppercorns
1/3 cup whole wheat crumbs
1/3 cup shredded Parmesan cheese
1. Preheat the oven to 350. Grease a 9×9 casserole dish.
2. Cook the macaroni according to the package. Combine the crumbs and shredded Parmesan cheese, set aside.
3. In a medium pot, on medium heat, heat up the oil and add the chopped onion. Saute until lightly brown.
4. Sprinkle the flour over the onions. Mix the flour and the onion, coating the onions with flour.
5. Slowly start pouring the milk while constantly stirring.
6. Add the heavy cream, mustard, minced garlic, salt and peppercorns. Bring to a low boil, still on medium heat.
7. Grate in the cheese and stir until melted.
8. Add the cooked macaroni, stir well.
9. Transfer into the casserole dish. Top off with crumb/Parmesan mixture and bake for 20 minutes.
Lyuba Brooke is an author and creator of Will Cook For Smiles. She enjoys coming up with new creations for her husband and son and hearing all the yummy noise while they eat! She loves sharing all her recipes and especially loves knowing that they are being used.”