One of my passions is mac and cheese. I love the warm comfy feeling I get when I
have a hot bowl in a rich cheese sauce. For
years I would make mac and cheese with Velveeta. For those not familiar, basically Velveeta is
a called a “processed
cheese food”.
Changing my diet to remove processed foods saw my beloved
mac & cheese go bye bye. Just a few
weeks ago I found a recipe for Creamy
Au Gratin Potatoes. I've modified
that recipe to make this dish.
Ingredients
½ Medium box of dry elbow macaroni
1 small onion finely diced
1 tbsp. pesto
3 tbsp. butter
3 tbsp. flour
2 cups of milk
2 – 2 ½ cups of shredded cheddar cheese
1/2 cup of gourmet cheese – Gouda, Blue or Gorgonzola is
great
Salt
Pepper
The Macaroni –
follow package instructions
Here you can use wheat macaroni or other substitute if there
are gluten allergies. Make sure to add
salt to the water you’re cooking the macaroni in and remember it should be
served al dente.
Drain the macaroni well and add to a baking dish
Photo Credit - Renee Olson |
Sprinkle diced onions over macaroni
The Sauce
Melt the butter over medium heat in a medium sauce pan
Add 1 tbsp. of Pesto
Photo Credit - Renee Olson |
Mix in the flour and salt and whisk for one minute
Photo Credit - Renee Olson |
Stir in the milk and whisk
Cook and stir until the sauce has thickened
Add the cheese and stir until the cheese is melted
Pour over the macaroni and cover with foil
Bake for 30 minutes
Photo Credit - Renee Olson |
Serve
Photo Credit - Renee Olson |
Sometimes I could my macaroni a bit longer and skip the
baking part. I add enough of the cheese
sauce to make a really creamy consistency and serve it right from the stove
top. Just another great way to join
together Meatless Monday and bit of comfort food all in one.
Namaste & Blessed Be
Sosanna
)O(
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