Lightened Up Favorites: Mac & Cheese

  I've been feeling a little confused today.  I never thought I'd see snow in my yard when I moved to Georgia, but the good Lord has proved me wrong!  This recipe is perfect for a snow day like today- warm and comforting, but without all the fat.

I've been eyeing this recipe for months.  When it comes to mac & cheese, it's pretty unusual for me to stray from my grandma's secret (read: perfect) recipe.  I love that stuff so much that I've never even shared it with you guys (that sounds a little harsh now that I'm reading it.. sorry.  Maybe some day!).  But last week, I bit the bullet and made this lighter version for a group of gals and their little ones who were coming for lunch.  Girls love lightened up classics, it's just a fact.

I stuck pretty closely to the recipe, but the main and most visible difference was that I used whole wheat bread for the bread crumbs instead of white bread.  It gives the dish a darker look, but it's healthier.  If you're making this for looks only, I would skip the wheat and use the white for better presentation.

As far as taste goes, I was impressed!  The sauce was still flavorful without all the fat.  I liked the addition of the roasted tomatoes, too.  They gave the dish a well-rounded richness.  My guests seemed to enjoy it and so did their kids (that's the real seal of approval, right?).  I think I could be convinced to make this again.. just don't tell my grandma.

Lighter Macaroni & Cheese
Martha Stewart
serves 8 (my ramekins were smaller, so I got 12 servings of 8 WW Points Plus each)

• 6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices
• 3 tablespoons extra-virgin olive oil (I just eyeballed it, but I probably used closer to 1-2 TBS)
• 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
• Coarse salt and freshly ground pepper
• 5 slices white sandwich bread, with crust (I used about 3-4 slice whole wheat here)
• 2 tablespoons unsalted butter
• 1 pound elbow macaroni
• 2 cups homemade or low-sodium store-bought chicken stock
• 5 tablespoons all-purpose flour
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper (I added a teaspoon of ground mustard, as well)
• 2 cups low-fat (1 percent) milk (skim worked fine for me)
• 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
• 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

1. Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
   
    
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