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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jenna's Lighter Mac and Cheese Recipe

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This recipe for Jenna's Lighter Mac and Cheese is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz protein pasta
1 tbsp butter
⅛ cup flour
⅛ cup minced onion
1 cup milk
½ cup chicken or vegetable broth
4 oz reduced fat cheddar, for best results shred yourself

1 tbsp grated Parmesan
Directions:
Directions:
1. Cook pasta. Spray a baking dish.
2. Preheat oven to 375F°.
3. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
4. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
5. Once it becomes thick, remove from heat, add cheese a little bit at a time and mix well until cheese is melted. Add cooked pasta.
6. Pour into baking dish. Top with grated cheese.
7. Bake for 15-20 minutes, then broil for a few minutes.

 

 

 

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