When I started work on this book, I promised my youngest, Ayden Jane, that I would come up with a recipe for macaroni and cheese that met her approval, and that when I did I would name it for her. Here it is: AJ’s Mac-n Cheezy, kid- tested and approved with a five-star rating! In the interest of full disclosure, it took several attempts (dozens, really) before I mastered a version that earned Ayden’s two thumbs up. But Ayden’s per sistence paid off, and the entire Bauer brood agrees that this mac and cheese is to die for. This creamy, irresistible childhood favorite provides 75% of your daily requirement for calcium and far fewer calories and fat than traditional recipes. SERVES 6 (SERVING SIZE: 11⁄2 CUPS)
1 (10- ounce) block (or 21⁄2 cups pre- shredded) 2% reduced-fat sharp cheddar cheese (see Note)
1 (14- to 16- ounce) box whole wheat elbow macaroni
21⁄4 cups cold skim or 1% milk
1 teaspoon low- sodium soy sauce
1 teaspoon onion powder
1⁄2 teaspoon dry mustard
1⁄4 teaspoon paprika
1 bay leaf
1⁄2teaspoon kosher salt
1/8 teaspoon black pepper
3 to 5 drops hot sauce
1 tablespoon cornstarch
2 tablespoons trans- fat-free reduced-fat soft tub margarine spread
1. If using block cheese, shred the cheese using the large side of a box grater, and set it aside to warm to room temperature. (Having the cheese closer to room temperature helps it to melt more easily.) If using pre- shredded cheese, remove the bag(s) from the fridge and set them on the counter to warm to room temperature.
2. Bring a large pot of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente pasta.
3. While the macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of the milk with the soy sauce, onion powder, drymustard, paprika, bay leaf, salt, black pepper, and hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer.
4. In a small bowl or cup, mix the cornstarch with the remaining 1⁄4 cup cold milk. Add the cornstarch mixture to the sauce and stir to combine. Return the sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly.
5. Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain.
6. Add the margarine spread to the cheese sauce and stir until it is completely melted and combined.
7. Drain the macaroni (do not rinse it), and return it to the pot.
8 Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight- fi tting lid and allow the macaroni and cheese to sit for 5 to 10 minutes, to allow the sauce to thicken before serving.
VARIATION: For baked macaroni and cheese with a crispy, crunchy top: After combining the cheese sauce with the cooked macaroni, transfer the mixture to a 9 × 13- inch baking dish coated with oil spray. Sprinkle it with 1⁄4 cup shredded or grated Parmesan cheese. Place under a preheated broiler for 4 to 7 minutes, or until the top is golden brown and crispy; check often to make sure the cheese does not burn. NOTE: To produce a creamy fi nal product, make sure you use cheese made with 2% milk, not 1.5% or 1% milk.
Nutrition Information Calories – 419 • Protein – 25 g • Carbohydrate – 58 g • Total fat – 13 g Saturated fat – 6 g • Cholesterol – 35 mg • Fiber – 6 g • Sodium – 680 mg
