One of the boys was making macaroni and cheese for dinner the other night.  He added bacon to it too. I guess if you are a 17-year-old boy, it’s okay to have loaded macaroni and cheese.   I really wanted some, but not for all those PP.  So I decided to try to make a lighter version.  This one is loosely based on a Martha Stewart recipe.

Serves 6

7 PP per serving

Ingredients

• 2 tablespoons Light butter
• 8 oz elbow macaroni
• 1 cup low-sodium vegetable stock
• 3 tablespoons all-purpose flour
• Pinch of nutmeg
• Pinch of cayenne pepper
• 1 teaspoon salt
• 1 cup 2% milk
• 6 ounces reduced fat cheddar cheese, grated
• 1/4 cup panko crumbs

Directions

In a small saucepan melt one tablespoon butter.  Add the panko crumbs, salt and pepper. Set aside.

Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt one tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, and 1 teaspoon salt. Add milk and remaining 1/2 cup stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted.

Pour over macaroni, stirring to combine. Sprinkle with breadcrumbs . Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

It definitely satisfied my mac and cheese craving.

2012 here I come.