Macaroni and Cheese
This is a lighter version of mac & cheese. But nevertheless, it's a delicious pasta casserole that will satsify your hankering for something cheesy.
Ingredients
- 1 tablespoon(s) butter, unsalted, to coat pan
- 2 tablespoon(s) rice flour, white, unenriched
- 2 1/2 cup(s) whole milk
- 1/4 teaspoon(s) salt
- 1 shallot, peeled and left whole
- 1 bay leaf
- 1 dash(es) freshly ground white pepper, to taste
- 8 ounce(s) macaroni noodles
- 3 ounce(s) sharp cheddar, shredded
- 1 teaspoon(s) sweet paprika
- 4 ounce(s) gouda cheese, shredded
- 1 dash(es) coarse salt, to taste
- 1 dash(es) freshly ground black pepper, to taste
Instructions
- Preheat the oven to 450 degrees.
- Lightly grease a 2-qt ovenproof dish with the butter and set aside.
- To make the rice cream, rinse a small saucepan with cold water.
- Add the rice flour.
- With whist, gradually beat in enough milk to make a thick paste, and then continue whisking in the remaining milk until well blended.
- Add the salt, shallot, bay leaf and white pepper to taste.
- Bring to a boil over very low heat, whisking occasionally.
- Simmer 10 minutes or until the mixture has the consistency of thick cream, strain into a bowl and set aside.
- Bring a large pot of water to a boil and salt well.
- Add the macaroni and cook until almost tender but still quite firm to the bite.
- Drain well and return to the pot.
- Stir in the rice cream, Cheddar cheese, paprika and all but 2 tbsp of the dry jack cheese, add salt and pepper to taste.
- Pour the macaroni into the casserole.
- Sprinkle the top with the remaining jack cheese and bake for 15 minutes or until the top is golden brown.
- Ready in 1 hour 25 min prep.
Nutrition
Calories: 6268.26kcalCarbohydrates: 625.69gProtein: 297.39gFat: 282.18gSaturated Fat: 162.44gCholesterol: 931mgSodium: 9541.37mgFiber: 29.04gSugar: 40.46g
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