What Lisa Makes: Mac and Cheese

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Mealtime is the most important part of our daily lives because it brings families together and also provides the nutrition needed to maintain a healthy body. However, the food choices we make on a daily basis tend to be expensive and not nutritionally adequate. What Lisa Makes is a website that will be an essential cooking tool for your family. This culinary website has recipes that are health conscious , budget friendly, and perfect for the entire family. What Lisa Makes was developed by Lisa Puorro, an experienced nutritionist currently residing in Chatham. Lisa has a Masters in nutrition and a culinary background. The website provides educational nutrition tips that will make creating Lisa’s recipes easier. The recipes at What Lisa Makes are all organic and use many ingredients from local NJ farmers. Many of the recipes are low fat, high fiber, and for people with food sensitivities and allergies. The recipes are perfect for weight loss and maintaining a healthy lifestyle. What Lisa Makes features over 50 recipes including Crab Cakes, Spinach Puffed Pie, Filet Mignon, and Chocolate Cake. For more information visit www.whatlisamakes.com. Let the recipes be an essential part of your mealtime planning. Please support the website.

Thursday, December 31, 2009

Mac and Cheese

Dear Readers,

Mac and cheese is a traditional family favorite. You can make it fancy by using a variety of cheeses or keep it simple for basic tastes using cheddar cheese. Even though mac and cheese is seen as a comfort dish thats high in calories, there are ways to lighten it up without feeling guilty. Try to use lower fat cheeses. Keep in mind fat free cheese will not melt as creamy. I usually serve mac and cheese as a side with a lean protein and a vegetable. Consuming mac and cheese as a side dish also helps with portion control. A serving is 6-ounces estimated 500 calories. I have made a few changes but the recipe is from the book Cook Yourself Thin. The recipe below is with my modified changes.

Ingredients:

2 cups elbow macaroni (I like to use dreamfields pasta-carb control, you want pasta
higher is fiber/protein..this helps with a lower glycemic
index number)
1.5 tbsp unsalted butter
2 tbsp all-purpose flour
1.5 cups skim milk, warmed
8 ounces low-fat sharp cheddar cheese, shredded
1/4 cup flat leaf parsley (chopped)
2 tsp Worcestershire sauce
pinch of pepper
pinch of salt
1/4 cup Panko crumbs

1. Preheat the broiler.

2. Bring the large saucepan of salted water to a boil and cook pasta according to package directions.

3. While the pasta is cooking, melt the butter ina large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow steady stream. Bring the mixture to a steady simmer, whicking constantly, and whisk until thickened, about 2 minutes.

4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, 1/4 teaspoon salt, pinch of pepper, nutmeg, and parsley.

5. Pour the mixture into an over safe pan. Sprinkle panko crumbs over the top and broil until crumbs are golden and crips, 1 to 2 minutes. Serve immediately.

Servings:4

Are you thinking of what oven safe pan to use???

My favorite is Mauviel Copper Tarte Tatin Pan. I purchased mine at William Sonoma.

Hint*

If you want to bulk up your mac and cheese add vegetables. You can put in tomatoes, broccoli, spinach, kale, butternut squash (pureed). Also you can grill some chicken and cut it up and add it into the mac and cheese.