Chipotle Macaroni & Cheese
Jay requested Mac N Chz for Thanksgiving, and since I have never made anything but the box brands I had no idea where to begin. I found this YUMMMMY recipe on epicurious.com. The original recipe is a heart attack waiting to happen (butter, whole milk, cream, full fat cheese), so I altered it dramatically. It still tastes AWESOME though, you would never know. Below is my altered version, also this is cut in half and still PLENTY of food. See the link above for the original full fat version.
For bread crumbs:1 tablespoons unsalted reduced fat butter
1 tablespoons olive oil
1 large garlic clove, finely chopped
1 cups coarse fresh low fat whole wheat bread crumbs (dry bread slices and then process in food processor)
2-3 tablespoons chopped chipotle chiles in adobo (these are SPICEY-use caution!)
1/4 stick unsalted reduced fat butter
1/4 cup all-purpose flour
1.5 cups non fat milk
1 cup non-fat sour cream
1/2 tablespoon dry mustard
1/2 pound macaroni
1 pounds Trader Joes 75% reduced fat Cheddar, grated
*corn starch if needed to thicken sauce
Make bread crumbs: Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
Make macaroni: Preheat oven to 350°F. Chop chipotles.
Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes. Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, chipotles, and salt to taste.
Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Bake in middle of oven 30 minutes, or until bubbly.