Since the husband is out of town, and the toddler and I are big mac and cheese fans, I decided to give this recipe from Cooking Light a shot as a main course dinner for the two of us. I had a block of Champagne cheddar cheese that I bought while up in the Finger Lakes that I thought would be perfect for this. Boy was I wrong. This had virtually no flavor; even my mac and cheese-aholic wouldn’t eat it! I think the cheese was far too mild to really flavor the sauce. I will give this a try again with an extra-sharp cheddar and a bit more ground mustard.
Stovetop Mac and Cheese
1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 2% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cups (5 ounces) shredded Champagne cheddar cheese
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.
Source: Adapted from Cooking Light