Okay, I'm going to be honest with you for a second. I am an indiscriminate food lover, which means I love all foods equally. So when I'm in a hurry and end up making corndogs, or mac and cheese (yes the boxed kind, with the powdery cheese) for my kids, it takes all my willpower to stay out of it. It's processed, it's packed in calories, and on a cold day, it's SO GOOD. However, I am an adult now, who is doing everything in my power to keep my body healthy, and, Lord willing, switch out my wardrobe with a smaller version! So, you can imagine my enthusiasm when I find adult style recipes for the kid food that I can't help but love.I found this gem on The Life and Loves of Grumpy's Honeybunch, and immediately wrote down the ingredients to take to the store. It's a Cooking Light Recipe, and it is creamy, full of flavor and delicious. I added peas because it's how I always had it as a kid, and my entire family loved it. I'll take this over the stuff in the box anyday! Thanks for the recipe HoneyB!
Classic Two-Cheese Macaroni
The Best of Cooking Light, page 123
Ingredients
1/4 cup flour
2-1/2 cups 1% milk
1 cup (4 ounces) shredded extra sharp cheddar cheese, divided
6 ounces light processed cheese (such as Velveeta Light), cubed
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking Spray
Directions
Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup, level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese, and cook 3 minutes or until cheese melt, stirring frequently. Remove from heat, stir in macaroni and salt. Spoon into a 2 quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375 degrees for 25 minutes or until bubbly.
Yield: 9 servings (serving size: 2/3 cup)
Calories: 260 Fat: 7.5 grams Fiber: 1.3 grams
Points per Serving: 6
