Mac 'N Cheese

I don't know about you, but one thing I loved growing up was when my mom made homemade macaroni and cheese. I don't mean the stuff from a box, but truly homemade - cheesy, crunchy from the breadcrumbs, warm and gooey. Yum! Unfortunately, that version that we enjoyed many times is probably loaded with fat and calories. Imagine my delight when we discovered a new, healthier version of homemade mac 'n cheese that tastes almost identical to the less-healthy version!
This is the perfect recipe for a chilly fall day. Add veggies such as spinach to the recipe if you wish, or enjoy them on the side. You're going to love this healthy version of a traditional comfort food!



Easy Macaroni and Cheese
from www.weightwatchers.com
Yield: 6, 1-cup servings

What You Need
12 oz. uncooked pasta, elbow macaroni or other small shape {about 3 cups}
1/8 tsp. table salt, for pasta cooking water
2 cups fat-free skim milk {I used 1%.}
1/4 cup all-purpose flour
3/4 tsp. table salt
3/4 tsp. onion powder {I sprinkled in some minced, dried onion instead.}
1 cup low-fat shredded cheddar cheese, sharp-variety {I used Weight Watchers mexican blend shredded cheese.}
1/8 tsp. hot pepper sauce, optional {I used a little ground red pepper.}
2-3 Tbsp. panko breadcrumbs, optional

What To Do
~ Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
~ In a large saucepan, whisk together milk, flour, salt, and onion powder until blended.
~ Bring to a boil over medium-high heat, whisking frequently.
~ Reduce heat to low and simmer, stirring often, until thickened, about 2 minutes.
~ Remove pan from heat and whisk in cheese and hot sauce.
~ Add sauce to pasta; toss to mix and coat.
~ If desired, place pasta in an oven-safe dish. Sprinkle breadcrumbs over top and put in 350 degree F. oven for up to 20 minutes or until breadcrumbs have browned. {You could also place under the broiler for a few minutes.}