Wednesday, September 12, 2012

Kitchen Adventures

For when you need some comfort food.

I've been on a kick of trying really hard not to cook any pre packaged foods.  No mac and cheese from a box.  No powders made into sauces.  This can lead to some really high fat foods with real butter, cream, and cream cheese.  I still think I'm coming out ahead when I eat real food verses chemicals.  Anyhow....  Here is a healthier version of mac and cheese, but it is still mac and cheese from Cooking Light Magazine.

Bacon and Broccoli Mac and Cheese
Hands on time 12 min.  Total time 36 min.

3 cups broccoli florets
8 oz uncooked rigatoni
1 tablespoon butter
11/2 tablespoons all-purpose flour
11/4 cups 2% reduced-fat milk
2 oz reduced-fat processed American Cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 oz extra sharp cheddar cheese, shredded (about 1/2 cup packed)

1.  Steam broccoli 5 min or until crisp-tender; drain.  Pat dry, and keep warm.  Cook pasta in boiling water in a large saucepan for 8 min or until al dente; drain and keep warm.  Wipe pan with paper towels, and return to medium heat.  Melt butter in pan.  Sprinkle four over melted butter; cook for 1 min, stirring constantly with a whisk.  Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk.  Cook for 1 min or until slightly tick, and remove from heat.  Add American cheese; stir until smooth.  Stir in sliced green onions and the remaining ingredients.  Stir broccoli and pasta; serve immediately.

Serves 4.  Calories 413.  Fat 13.3g

Pasta and cheese.  How could this go wrong.
(Yes I realize American Cheese may not be considered real food)

1 comment:

  1. Looks yummy! I like your food posts! Have you tried making Mac-N-Cheese by boiling the noodles in milk instead of water? It's all over Pinterest, but I haven't tried it.