No matter how you prepare this simple dish, each time its pleasure to eat this. But one more word which comes to my mind whenever I contemplate about cooking this particular dish is Oh so fattening! And every time I start thinking of some excuse to avoid making this at home.
But is this a solution enough to not prepare cheese and mac because of calorie fear foodie in me tried to reason. Healthy cook in me was not ready to cook traditional version with lots of bubbling cheese and may be heavy cream and works.
So I had to find a recipe which can balance out both the foodie and health nut in me,
I tried this recipe where I have used traditional pasta instead of whole wheat one and reduced fat cheese in much less quantity than regular one.
Cheddar cheese 1/2 cup
Butter 2 Tbsp
Salt 1/4 tsp
White Pepper 1/2 tsp
White flour 2 tbsp
Skim Milk 1.5 cup
Melt 1 tbsp butter in a heavy bottomed pan.
Make a roux by adding 2 tbsp of white flour in the butter and cook it for 4-5 minutes on medium heat while taking care that white flour does not get burned.
After the raw taste of flour is gone remove it from heat and add warm milk to it little by little at a time till the flour is fully mixed with milk and there are no lumps.Add salt white pepper powder and 1/4 cup cheese.
Next cook macaroni according to instructions on the package. Dish it out in a oven proof dish and pour cheese sauce over it. Cover it with remaining 1/4 cup of Cheddar cheese and bake for 8-10 minutes or till cheese sauce starts bubbling.Serve hot as a side dish.