Southern Mac ‘n Cheese

Southern Mac ‘n Cheese
To me, mac n cheese is like the ultimate comfort food, but it is quite hefty in calories and fat. I’ve been trying to come up with a healthier version that still tastes indulgent, and I think I’ve finally gotten there with this recipe!
It doesn’t get much better than this.
Southern Mac and Cheese
You'll need
1 T. butter
1 T. all-purpose flour
1 2/3 c. lowfat milk (I used organic 2%)
3 oz. 2% colby jack cheese, shredded
3 oz. 2% monterrey jack cheese, shredded
4 oz. 2% sharp cheddar cheese, shredded
1/4 c. lowfat sour cream
1 egg, whisked
1/2 lb. mutigrain or wholegrain elbow macaroni
salt and pepper to taste
1/2 c. whole wheat breadcrumbs

how to
To make the cheese sauce: Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and continue whisking quickly for about a minute. Slowly add in the milk, whisking continuously. Continue to whisk and cook for about 5 minutes, the sauce will thicken a little. Remove the pan from the heat and whisk in the sour cream. When that’s smooth, whisk in the colby, monterrey jack, and about half of the cheddar into the sauce.

To assemble the macaroni: Cook the pasta according to package directions, until al dente. In a bowl or the saucepan, gently mix together the cheese sauce, pasta, egg, and salt and pepper to taste. Pour into a greased casserole dish. Sprinkle with breadcrumbs and remaining cheddar cheese. Bake at 350 degrees for 30 minutes, or until the cheese is golden and bubbling on top. Rest 5 minutes before serving. Serves 8 side dish portions.

Sooo good, and free of any “cheese product” that you’d usually find in a soul food restaurant. Only real cheese here, people. I don’t even know what “cheese product” is.

That’s all for this week’s edition, guys! If you try this recipe I don’t think you’ll be disappointed. Unless you have gotten used to the taste of “cheese product”, in which case…may God help you.

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