Yesterday we found ourselves making this week's family dinner on Channel 3's Good Company. Hope you enjoy!!
Homemade Macaroni & Cheese 1 cup homemade chicken or vegetable stock
1 12 cups milk (nonfat)
1/2c. flour (more if you want sauce thicker)
1c. extra sharp cheddar cheese (finely grated about 1 cup)
1/2c. part skim ricotta cheese
4 tbs grated parmesan cheese
2 tbs breadcrumbs
1 tsp olive oil
olive oil cooking spray
1 lb. elbow macaroni
- Preheat oven to 400 degrees. Combine stock, butter, and milk in a medium saucepan; bring to a boil over medium-high heat. Add flour and cheeses to thicken. Reduce heat to medium, simmer for about 10 minutes. Remove from heat. Stir to combine. Set aside or freeze for later use. We make a huge batch of this cheese sauce and freeze it. Every time we want mac & cheese all we have to do is boil the noodles, add the sauce, and bake.
- Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in sauce and 2 tablespoons Parmesan.
- Lightly coat a 9-inch-square baking dish with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
- Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top. Serve immediately.