Comfort Food

Yesterday was a yucky kinda day around here.  When I got home from work, I wanted to curl up in fuzzy pajamas and have something warm and yummy for dinner.  And, by the looks of my family when I got home I wasn't the only one that felt that way.  Everyone was in sweat shirts and flannel pajama pants.  So, I decided the best thing for dinner would be homemade macaroni and cheese, only a little healthier.  And, here's how I make it...

1 box (13-16 oz) of whole wheat rotini pasta (or your noodle of choice)
2 cups of 1% or 2% colby jack shredded cheese blend
1 tablespoon of butter (I don't use margarine in my house- it's icky)
1/2 cup of skim milk
1 tablespoon paprika
salt and pepper to taste

First, boil the noodles with salt until soft with a little bite. (al dente) and drain. I usually leave the noodles in the colander until I have finished the cheese sauce.  That way, I can make the whole dish in one pot.

On medium high heat, using the same stock pot, I melt the butter and add the flour and paprika.  You will also want to season the mixture with salt and pepper liberally.  Mix everything together until it forms a smooth paste.  Stir the flour mixture continuously for a minute or so, until it is a nice golden brown color.  Whisk in the milk and stir until the mixture thickens.  At this point, I usually whisk in about a half cup of water to thin the sauce a little.  Once you have a nice smooth sauce with a gravy like consistency, add one and a half cups of the cheese.  Save about 1/2 of a cup of cheese to go on top.  Stir the mixture until it is nice and smooth without any lumps.  Add your noodles back into the sauce and mix well.  Pour mac and cheese into a greased casserole dish, and cover with remaining cheese. Bake at 350 for 15 to 20 minutes until the cheese is gold and bubbly.

From start to finish this dish takes less than an hour to make.  If you want to cut down the cooking time, you can add all of the cheese to the sauce and serve it without baking.  Either way is delicious.  And, the recipe can easily be doubled for large groups or to save as a freezer meal.  Last night I doubled the recipe and made enough for dinner and 2 freezer meals.  Just separate the pasta into disposable pans, cover with cheese and wrap with seran wrap and aluminum foil before freezing.  To reheat, just thaw and bake at 350 until warmed through.
 
We usually have this as a main dish with salad, and the kids LOVE it!  I have been thinking about experimenting with different kinds of cheese, something to spice it up a little.  But for now, you just can't beat this classic on a chilly fall night!  Enjoy.