Hey it’s Heather and today I’m making the worlds best comfort food macaroni and cheese. Now in no way shape or form is macaroni and cheese low fat food, but my version is lower fat because I use 1% milk and 2% cheese.
Now there a lot of different ways in making a mac and cheese, I like to start with the sauce and when I get that sauce nice and creamer we’re going to cook it in extra time. That’s what’s going to make up for the slight production in fat. First step going to melt your butter, we’re going to make a rue. And basically rue is classic flour, butter paste, it’s used in lots of cooking. Sometimes we really get really nice and toasty, we don’t want to do that, we just want it melted. I’m going to switch to whisk for the rest of this and I’m going to add that was 4 tablespoons of butter, I’m adding 4 tablespoons of flour all at once hand risk it. And stir it all the way, mixed in.
Now I add dry mustard, it is very common in mac and cheese have a use wet mustard in a pinch, you betcha! And I just corporate it in there, and now I’m going to add my 1% milk. I have about 2 and half cups here I start slow because I want it to get it all nice and corporate. It’s pretty forgiving, don’t sweat it because it a little bumpy at this point and there it’s getting nice and smooth. You’re going to add a little more. Now I’m just going to slowly pour in the rest. Whisk, whisk, whisk! Making sure I really smooth it out.
Now I add my Worcestershire sauce about a tablespoon and a salt, little bit of salt about a teaspoon and pepper. You can add cayenne, you can add nutmeg sometimes.
I’ve been here storing not constantly but close for about 7 or 6 minutes and let me show the consistency. It is you coat the back of the spoon and your finger cuts right through nice and creamy, this is a nice and thick vegetamel. And now I’m going to add about 2 and a half cups of my 3 cups of cheese. and I’m saving that last half cup, just sprinkle on top. This is a pretty quick thing, for cheese is going to melt right away. and the important thing to do now once it gets all melted is taste it. You want your sauce here to be really well seasoned. If it taste a little blend to macaronis only going to make it more blend.
Yum! Really good! I got the nice sharp cheese, definitely highly seasoned. The Worcestershire and the mustard they really add a nice kick to it. I’m now going to add this to my waiting baking pan of cooked macaroni. I haven’t had a favorite brand, I always Millers I don’t know why, I think they’re the best.
Okay, so and now I’m going to pour it in and it’s a lot of sauce compare to the amount of pasta but that’s what works. That’s the deal, better stir in to make sure all the little macaronis are covered nice, thick and creamy. Take the remaining cheese, just sprinkle them off. and then of course the piece to it installs but you cannot skip is bread crumbs. I have here about a quarter cup of seasoned bread crumbs its kind the old school. You can go with just plain bread crumbs or sometimes you can just put a little parmesan on top. But this is straight up out of my child tip, okay.
There we have it, 375 ovens hot and ready and it goes for about 35 minutes. You want it to get brown on top, little bubbly on the sides. Good to go! I’m going to got to think about the wine.
Okay this is it! Macaroni and cheese, it does not get much better. Creamy, delicious and because we use the low fat milk and cheese 30% less fat. The wine I chose is a Rioja from Spain mostly tampaneo, great fruit profile looks beautifully with the mac and cheese. Let’s eat! Sogood.TV, check it out!