Easy Eats - September 2011

Mac & Cheese

SERVES 6
PREP TIME 15 MIN
COOK TIME 35 MIN

THE CHOICE IS YOURS Make these fast food swaps and you’ll be making changes for good. INSTEAD OF USE Whole Milk 1% Milk White Flour Arrowroot Starch Lots of Butter 50% Less Butter More Cheese Cheddar and Cottage Cheese Combo White Bread Crumbs No Bread Crumbs

1 tablespoon olive oil

8 ounces gluten-free pasta

2 tablespoons unsalted butter

2 tablespoons arrowroot starch or cornstarch

2 cups 1% milk

1 cup shredded sharp yellow cheddar cheese, plus more for sprinkling

1 cup shredded swiss cheese

1 cup low-fat cottage cheese

Salt and pepper

1 tablespoon dijon mustard

Preheat the oven to 350°. Lightly grease a 1 ½-quart baking dish. Bring a large pot of salted water to a boil over high heat. Add the oil and pasta. Cook, stirring, until the pasta is tender, but not overcooked; drain.

In a heavy-bottomed saucepan over medium heat, melt the butter. Add the arrowroot and cook, stirring constantly, until it stops foaming, 2 to 3 minutes. Whisk in the milk, pouring slowly in a steady stream. Continue whisking until smooth and thick enough to coat the back of a spoon. Remove from the heat and stir in the cheeses until melted. Season with salt and pepper, and add the mustard. Stir in the pasta and transfer to the prepared baking dish.

Place the dish on a baking sheet and cook until the cheese has started to brown and is bubbly around the edges, about 35 minutes. Let rest for 5 minutes before serving.