Mac & Cheese Lite

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bgg2wl: From Erika's Kitchen / Recipes

Monday, April 16, 2012

Mac & Cheese Lite

I don't need the gigantic baked dish of mac-n-cheese-casserole if I just want a light dinner.. I only need a little. ...

by Erika Nicole Kendall

I think the most fun part of cooking, for me, is taking recipes that I know have excessive amounts of fat or salt and scaling them back just enough so that I cut the crap out and still have an enjoyable dish. Macaroni and cheese… is one of those dishes.

Usually full of butter, cream, cream cheese, sour cream, mayonnaise (no, I’m not lying – read enough recipes and you’ll see some wild stuff) any kind of creamy ingredient you can get your hands on to add some kind of unique flavor and make their macaroni and cheese King of All Macaroni and Cheeses Ever In The History of Cooking.

And while I get it, at the same time.. it’s not always that serious to me. Something quick, light and enjoyable for my dinner (or lunch?) will suffice. I don’t need the gigantic baked dish of mac-n-cheese-casserole if I just want a light dinner.. I only need a little. For me, this is that recipe.

approx 8oz small pasta shells

1.5 tsp flour

1/4 cup heavy cream

1 cup shredded sharp cheddar

1 tbsp olive oil

1 tsp oregano

a pinch of sea salt

Cook your pasta according to your specific instructions. Once cooked, drain it and leave it in the skillet. Add oil and stir to coat as much of the pasta as possible. Reduce heat to approx 6/10. Pour in half of cream, and mix flour with the other half of cream. Slowly mix in half of the cheese, a handful at a time. Once melted, add in half of the leftover cream/flour mix, and slowly add in half of the leftover cheese. Turn the heat down to about 4/10. Now pour in the rest of the cream/flour mix very slowly. Stir the mac & cheese until the cream has completely blended in, then turn the heat off. Top your mac and cheese with the rest of your cheese (if you’re feeling jazzy, also throw some panko bread crumbs and diced red peppers on top), and sprinkle your oregano and sea salt on top. Ta-da!

tagged: cheese, macaroni and cheese, oregano, pasta, recipe

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9 Responses to “Mac & Cheese Lite”

Marjorie

1

What’s the flour for?
Reply
- Erika
  
  1.1
  
  Thickener. Lots of different things can do it, but a little flour worked well for me, here.
  Reply
Leila

2

Hey, I discovered your site recently and I want to say I
LOVE THESE RECIPES!! I tried the Spicy Noodles with Chicken last
week and it was a HIT with my husband. I read one of your posts
where you said that people don’t check out your recipes as often as
you’d like. Well I do!! Please don’t stop doing them.. for my sake Best! Leila
Reply
Nicole (akascholar)

3

Hi Erika, I made this for my husband and 16 month old and it was delicious. Both of them loved it. My daughter is very picky, and she had 2 bowls. Probably going to make it again this weekend. Thanks!
Reply
Dee

4

When do you add the flour?

Thanks
Reply
- Erika
  
  4.1
  
  Whoops! I updated the post to reflect how to use the flour in the post.
  Reply
Monchel B.

5

Hey! I would love to see a video tutorial for some of your recipies…this one being one. I havent viewed all of your recipies, so perhaps you have already done this in some of the others….oh and would this make enough for a family of 4 with leftovers for lunch the next day..I’m a stay at home mom….and I’m ALWAYS trying to cut down on cooktime…lol
Reply
- Michelle
  
  5.1
  
  I tried this…mine didn’t come out as yummy looking as that.
  Reply
Shan

6

I made this and it was very good. Tasted like something from Noodles and Co lol I did have to add a little chicken broth to it tho because it was a little dry.
Reply

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