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4 Cheese Mac and Cheese

October 12, 2010

We had a death in the family over the weekend.  My husband’s 92 year old grandmother passed.  She’d been suffering, so this was a blessing.  Still, part of the grieving process in the South is cooking, and I could think of nothing more comforting than homemade mac and cheese.   This was (as they often are) a combo of several last bits of cheeses and was kind of a throw together dish.  I’m glad I wrote everything down because hubby declared this his favorite mac and cheese yet (probably because I left the vegetables out).  This isn’t the best picture, but dude, as fast as this disappeared, you’re lucky to HAVE a picture.  Serves 6 at 506 calories and 16 grams of fat.  I’m offering this up to Presto Pasta Nights, hosted by Claudia of Honey from a Rock.


Ingredients:

  • 2 oz. 2% cheddar cheese
  • 2.5% fiesta blend shredded cheese, 2%
  • 1 oz. parmesan
  • 2 oz. smoked cheddar
  • 6 oz. plain Greek yogurt
  • 2.5 cups skim milk
  • 1 egg, beaten
  • 4 strips bacon
  • 4 tablespoons Smart Balance Light
  • 4 tablespoons flour
  • 2 heaping tsps ground mustard
  • 1 tsp kosher salt
  • 1/2 tsp seasoning salt
  • 1/4 tsp cayenne pepper
  • 1/2 paprika
  • 15 oz. whole wheat pasta
  • 2 jars baby food squash
  • palmful of breadcrumbs
  • buttery spray

Directions:

  1. Snip the bacon into a skillet and cook over medium heat.
  2. Drain and lay on a paper towel to blot dry.
  3. Bring your pasta water to boil.
  4. Meanwhile, melt the Smart Balance over medium low heat in a dutch oven.
  5. Cook the pasta according to package directions.
  6. Add the flour to the Smart Balance and stir, allowing to bubble.  You’ll probably have to add some of the milk very gradually (so it doesn’t get lumpy) to keep it liquid.
  7. Add the mustard and cook for about 5 minutes.
  8. Take your beaten egg and add about a quarter cup of the milk mixture, beating fast to temper the eggs.
  9. Add tempered egg to the sauce and mix well.  Turn heat down to low.
  10. Add the yogurt and stir until smooth.
  11. Now add in all the cheeses and stir until everything is melty and smooth.
  12. Next up is seasoning.  Add 1 teaspoon of salt, 1/2 teaspoon of seasoning salt, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of paprika, and as much ground pepper as you like.
  13. Add the pureed squash and stir well.
  14. Add the pasta and stir well.
  15. Transfer to a large baking dish.
  16. Top with breadcrumbs and the bacon pieces.
  17. Spritz with buttery spray.
  18. Bake for 15-20 minutes or until top is golden brown.

Printable version.

5 Comments leave one →
  1. Lauralynn Elliott permalink
    October 12, 2010 8:45 am

    Oh, yummy, Kait! I love Mac N Cheese! This sounds wonderful.

  2. October 12, 2010 9:17 pm

    That looks so creamy and yummy.

  3. October 14, 2010 12:48 am

    This was really good. I think next time though I’ll add a splash of milk to the filling, and use different bread crumbs- but overall it was pretty good, and definitely filling!

  4. October 20, 2010 10:20 am

    I’m sorry to hear about your husband’s grandmother. Isn’t it wonderful to have comfort food at a time like this?

    Thanks for sending this to Presto Pasta Nights.

  5. October 28, 2010 8:17 am

    Whether you’re from the South, North, East or West – there’s nothing like comfort food at times like these. The mac ‘n cheese looks fantastic and I think I’ll be making it just for fun. Thanks for sharing with Presto Pasta Nights.

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