Homemade Baked Macaroni and Cheese

• (1) 8 oz bag of Shredded Sharp Cheddar Cheese, white or yellow
• 1/2 cup grated parmesan cheese
• 2 cups of whole milk
• 1 cup of breadcrumbs
• 1/2 lb of Land O' Lakes White American Cheese sliced thin (deli version only)
• (Directions below)

* Preheat oven to 375 degrees.
* In a large saucepan, slowly simmer the milk until it just starts to bubble slightly.



* While the cheese is bubbling, boil water and make 1 box of the pasta of your choice. Elbows, shells, and penne work the best. Cook the pasta al dente so the pasta is about 1-2 minutes undercooked.
* Add the cheese to the milk and stir constantly to avoid scorching the cheese and curdling the milk. Reduce the heat if necessary.
* Heat the mixture long enough to completely melt the cheese into the milk. If the consistency is too milky, slowly add 1 tablespoon of flour.
* Remove from heat once melted. Add the worcestershire sauce, dijon mustard, and pepper. Stir the mixture throughly with the cooked pasta.
* Place the macaroni and cheese mixture into a large glass pan. Sprinkle the breadcrumbs onto the mixture, then the paprika and parsley.
* Cook the macaroni and cheese for approximately 30-40 minutes, or until the top is slightly browned and crispy. Serve with green beans or garden salad.
Scroll down for a healthier alternative to this recipe!

* 3-5 slices of Sharp Deli Provolone
* 2 Tablespoons of Dijon Mustard (add this ingredient after the cheese mixture is finished)
* 1 teaspoon of Coarse Ground Black Pepper
* 1 Tablespoon of Worcestershire Sauce (add once cheese mixture is finished to prevent curdling)
* 1-2 Tablespoons of Parsley on top of the Macaroni and Cheese for garnish

• 1 box whole wheat or whole grain pasta (Barilla Plus is a good option)


• 1 tablespoon olive oil


• 1 cup lowfat cheddar cheese, shredded


• 1 cup lowfat havarti cheese, monterey jack, asiago, or swiss cheese (each will provide its own unique taste)


• 1 tablespoon flour


• 1 cup lowfat milk


• 2 tablespoons butter spread (like Smart Balance)


• 1 red pepper diced


• 1 can diced tomatoes, drained


• 1 small zucchini, diced


• 1 small package frozen spinach


• 1 tsp. coarse ground black pepper


• 1 tbsp. dijon mustard


• 6 tbsp. breadcrumbs

Directions:

1. Prepare the pasta according to the box directions and preheat an oven to 400 degrees. Saute all of the vegetables (including the tomatoes) in a saucepan with the olive oil, except the spinach. Microwave the spinach according to the package directions. Add the spinach to the veggie mixture and continue to saute until all of the vegetables just start to get soft.

2. In a seperate saucepan, heat the milk on very low heat until the milk just starts to bubble. Add the cheese and stir frequently to avoid the milk from sticking to the bottom.

3. Add the flour to the cheese mixture, then the mustard. Continue to stir until the mixture is a creamy consistency. Do not overheat. To make a moister baked macaroni and cheese, add more milk to the mixture.

4. Combine the veggie mixture and cheese mixture. Drain the pasta and add to the veggie and cheese mixture. Place in a large shallow glass baking pan and top with the breadcrumbs.

5. Bake for approximately 30 minutes or until the top is golden brown. Serve immediately.