So last night's Feingold friendly meal was homemade mac & cheese.
Four Cheese Macaroni and Cheese
Serves 6-8 (depending on your serving sizes)
|1 spray(s) cooking spray|
|1/8 tsp table salt, or to taste (for cooking pasta)|
|1 Tbsp unsalted butter|
|1 Tbsp all-purpose flour|
|2 1/2 cup(s) low-fat milk|
|2 cup(s) onion(s), finely chopped|
|5 oz cheddar or colby cheese, shredded (extra-sharp suggested)|
|3 oz shredded cheddar cheese|
|3/4 tsp black pepper, freshly ground, or to taste|
|3/4 tsp table salt, to taste|
|2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)|
|12 oz dry whole-wheat elbow macaroni|
|1/4 cup feta cheese (original recipe called for blue cheese)|
Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.
Cook macaroni in salted water as directed on package; set aside.
Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.
Combine feta with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 6-8 pieces.
VERDICT: I will change it next time...next time I will just add all the cheese instead of layering and cut the parmesan cheese in half and mix that in also...my kids didn't like the cheese on top (I think they were sick LOL) but overall it was really good...perfect comfort food.