Mac and Cheese

     Recipe from Metro Detroit Chef Michelle Bommarito.

     

     45 MINUTES

     

     25 minutes to make

     

     20 minutes to bake

     

     1 pound corkscrew (Cavatappi) pasta or small macaroni

     

     6 tablespoons unsalted butter

     

     5 1/2 cups whole milk

     

     1/2 cup all-purpose flour

     

     2 teaspoons kosher salt

     

     1/4 teaspoon black pepper

     

     3 1/4 cups grated mozzarella, divided

     

     3 1/4 cups grated cheddar cheese, divided

     

     

     

     Heat oven to 375 degrees. Butter a large baking dish or individual ramekins; set aside.

     

     Fill a large saucepan with water and bring to a boil. Add pasta and cook for 3 minutes less than manufacturer’s directions. Rinse with cold water; set aside.

     

     Place the milk in a large saucepan and heat over medium heat. Do not boil the milk; simply warm.

     

     In a large stockpot, melt butter.

     

     As the butter heats, add in the flour and whisk constantly for 1 minute. Continue to whisk the mixture and slowly pour in the warm milk. Whisk continuously for about 7 minutes or until mixture begins to thicken. Remove from heat and stir in salt, pepper and 2 1/4 cups each of mozzarella and cheddar cheese. Add in the drained pasta to the cheese sauce.

     

     Gently toss together. Pour the mixture into the baking dishes and sprinkle with the remaining cheeses.

     

     Bake about 20 minutes or until browned on top.

     

     Remove from oven and let cool on a wire rack for 5 minutes.

     

     Variation: For an extra crispy top layer, sprinkle the mac and cheese with plain bread crumbs before baking.

     

     Yields 12 servings.

     

     Per serving: 482 calories; 25 g fat (16 g saturated fat; 47 percent calories from fat); 39 g carbohydrate; 81 mg cholesterol; 642 mg sodium; 24 g protein; 1 g fiber.

     

     Betsey Mikulec is a registered dietitian with Northpointe Health Center, (248) 582-0100.