I'm calling this new series Flavorful Friday.
First up, SB's favorite dish. She would eat macaroni and cheese for every meal of every day if she could. For the record, I don’t allow it. But she does eat it often.
When I told her we were going to make homemade Mac n’ Cheese, she was stoked. I was, too. It has been one of my favorites since I was a little girl. But with my sodium restrictions, I thought it was off limits. No more!
3 tablespoons unsalted butter
1 onion, chopped
3 cloves, garlic, minced
3 tablespoons flour
pinch of pepper
½ teaspoon dry mustard
1 ½ cups milk
½ cup heavy cream
½ cup sour cream
1 ½ cups shredded low-sodium sharp cheddar cheese
1 cup shredded low-sodium Swiss cheese
1 (12 ounce) package elbow macaroni
½ cup ground almonds
2 tablespoons grated Romano cheese
Preheat oven to 400°
Bring a pot of water to a boil
Meanwhile, in saucepan melt butter over medium heat
Add onion and garlic; cook and stir 10 minutes, until onion browns
Add flour, pepper and mustard; cook 3 minutes
Add milk, cream and sour cream; cook and stir until thickened
Cook macaroni until al dente; drain
Add macaroni with cheeses to sauce; mix well
Pour into a 2-quart casserole; sprinkle with almonds and Romano
20 to 25 minutes
In the end, SB was a bit disappointed the taste and consistency was not exactly the same as her favorite store-bought Mac n’ Cheese. Typical four year old! I thought it was delicious.
SPECIAL NOTE: This recipe yielded so much, I was able to use the Mac n’ Cheese as a side item with several meals for my family of three that week.
This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010