If you are watching your figure and you want to make this in a healthier version, you can surely use the low-fat and low-calorie stuff, but I honestly wouldn’t recommend it. This is super fantastic exactly as it is written. When I am serving a larger crowd, I like to double this recipe so that I can be sure that everyone gets enough. There are hardly ever any leftovers, but if there are, they are just as tasty the second day. I never have to throw anything away, I can tell you that much! Check out what they are saying about this recipe over at Living Healthy In Seattle:
“…all you actually need is some decadent homemade mac & cheese.”
No matter what your mood is, macaroni and cheese like this always fits.
Ingredients
1 pound lumachelle pasta (or shells)
1 quart milk
8 tablespoons Land O’ Lakes unsalted butter; divided
1/2 cup Gold Medal flour
8 ounces sargento extra sharp white cheddar; grated, divided
12 ounces Gruyere; grated, divided
1/2 teaspoon ground nutmeg
Fresh ground black pepper, to taste
Instructions
Preheat oven to 375 degrees, and boil a large pot of water for the pasta.
Cook the pasta a couple minutes less than the package instructions indicate. The pasta will continue to cook in the oven.
While the pasta is cooking, heat the milk in a small saucepan until very warm.
Melt 6 tablespoons of butter in a large pot, then whisk in the flour. Cook the butter and flour mixture over low heat for 2 minutes, whisking constantly.
Slowly whisk in the warm milk and cook for a few minutes more until the mixture is thick and smooth.
Remove the sauce from heat and add the cheese, nutmeg and black pepper. Reserve a little bit of cheese to sprinkle on top before putting the macaroni in the oven. Stir until the cheese is melted.
Add the pasta to the cheese mixture, stir until combined, then pour the cheesy pasta into a 3-quart baking dish.
Sprinkle the remaining cheese on top of the pasta and dot with the remaining 2 tablespoons of butter.
Bake for about 35 minutes or until hot and bubbly golden brown. Let rest for a few minutes before serving.
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Quick Tip: Mix up your own favorite blend of cheeses.
Thanks again to Living Healthy In Seattle for this tasty recipe.
