Macaroni and Cheese

The extreme cold rages on, I literally feel like I haven't been warm since October! So, inevitably, every night, I just want something warm and hearty, and maybe a little creamy. I spent two weeks craving macaroni and cheese before I finally caved and made a batch. My batch is lightened up, but only slightly. This was so creamy and cheesy and satisfying, with a crispy crunchy crust (the best part). Serve it up with some stewed tomatoes, or a splash of hot sauce, or just dig in and eat it right from the dish! Be warned though it's highly addictive and instead of satisfying my craving it only made me want more, so I am sure I will be whipping up another batch soon.



Macaroni and Cheese:
8 oz of Elbow Noodles
1 Tbsp of unsalted butter
2 Tbsp of flour
1/2 cup of chicken broth
1/2 cup of buttermilk
1/2 cup of half and half
1 cup of low-fat shredded cheddar cheese
1/3 cup of plain bread crumbs
1/4 cup of shredded parmesan cheese
Salt and Pepper

Pre heat the oven to 425 degrees. Cook Pasta according to package directions. In a small pot melt the butter over medium low heat. Whisk in flour. Add in the chicken broth, until the mixture is smooth. Raise heat and bring the broth to a boil, whisk in the the buttermilk and then the half and half. Return heat to low, and cook stirring frequently until the sauce thickens slightly. Whisk in the cheddar cheese a little at a time until all the cheese is all incorporated, salt and pepper to taste. Lightly grease a 7" by 11" glass casserole dish. Pour the cooked noodles into the dish and pour cheese mixture over noodles, mix so cheese is evenly distributed. Mix together the bread crumbs and the parmesan cheese and sprinkle over the top. Bake until top is crispy and golden, about 20-30 minutes. Serve and enjoy.



Happy Eating.