Mac and Cheese – Homemade Macaroni and Cheese Recipes Collection

INGREDIENTS:

1. 1 tablespoon olive oil
2. 1 medium onion, thinly sliced
3. 1 clove garlic, minced
4. 4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips
5. 2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips
6. 2 small crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips
7. Salt and Pepper to taste
8. 8 ounces imported Italian penne or another short, tubular shape
9. 3 tablespoons all-purpose flour
10. 2 sprigs fresh rosemary
11. 4 fresh sage leaves
12. 1 bay leaf
13. 1 1/2 cups milk
14. 1 1/4 cups Italian fontina cheese, grated 

PREPARATION:

Heat oven to 425 degrees.

Heat olive oil in a large non-stick skillet over medium heat and stir in the onion.  Cook, stirring for 2 mintues.  Add the garlic and cook, stirring for 1 minute.  Raise the heat slightly and add the bell peppers.  Cook, stirring for 2 minutes.  Add the zucchini and squash and cook, stirring for 2 minutes.  Season with salt and pepper and set aside.

Cook the pasta in a large kettle of boiling salted water for 4 minutes.  Drain the pasta and rinse with cold water.

Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it.

Stir in flour, rosemary and sage leaf.  Cook, stirring constantly for 2 minutes.  Slowly add milk and cook, stirring 4 to 5 minutes, or until the sauce is very thick – the consistency of sour cream.  Strain the sauce and season well with salt and pepper.  Cool slightly.

Return the pasta to the same large kettle and stir in the sauce.  Add the vegetables and one cup of the grated Fontina and blend completely.  Place the mixture in a deep earthenware or glass baking dish (about 9-by-13-by-2 inches.)  Sprinkle with the remaining Fontina.  Bake for 20 minutes, until the pasta is browned and crusty on top.

Now, how bad can this be for you with all those vegetables and garlic????  ENJOY!

INGREDIENTS:

1.  2 tablespoons heavy cream
2.  1/2 cup non-fat cottage cheese
3.  1/2 cup non-fat ricotta cheese
4.  1/2 cup shredded non-fat cheddar cheese
5.  1/2 cup shredded non-fat mozzarella cheese
6.  1/4 teaspoon turmeric
7.  2 cups non-fat milk
8.  3 tablespoons all-purpose flour
9.  1 pound elbow macaroni
10.  Pinch or 2 of freshly ground nutmeg
11.  2 tablespoons shredded sharp cheddar cheese
12.  Several dashes cayenne or paprika
13.  2 tablespoons non-fat Parmesan

DIRECTIONS:

In a food processor or blender, blend cream, cottage cheese, ricotta, non-fat cheddar, mozzarella and turmeric about 2 minutes until smooth.

In a large non-stick saucepan over medium-high heat, heat the milk, whisk in the flour and cook, whisking constantly, about 2 minutes, or until mixture is thickened.  Reduce heat and whisk in cheese mixture; cook, stirring, taking care not to boil the sauce, until hot.

In a large pot of boiling water, cook macaroni with nutmeg for about 12 minutes until almost done; drain.

To serve immediately, place macaroni in a warm serving bowl; spoon sauce over pasta and toss well.  Sprinkle with cheddar and cayenne and serve.

For a deep-dish crispy-crust version, place macaroni in a 2-quart ovenproof casserole.  Spoon sauce over macaroni and sprinkle with sharp cheddar, Parmesan and cayenne.  Bake for 30 minutes.  Serve hot

Makes 6 servings.

NOW ENJOY WITHOUT THE GUILT!!!!