Who does not enjoy a warm bowl of creamy Mac and Cheese on a cold Fall or Winter Day? Macaroni and cheese—also called mac and cheese in the United States is a dish of cooked macaroni pasta and a cheese sauce, baked in a casserole or sometimes cooked on a stovetop. It can also incorporate other ingredients, such as breadcrumbs, chicken, bacon or seafood.
Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese. There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy. Macaroni and cheese is a national favorite when it comes to year-round comfort foods, but the cheesy dish typically only makes the Thanksgiving dinner table if you live in the South. According to a survey conducted by Country Crock, 47 percent of respondents would nix more tired dishes like green-bean casserole and plain squash from the table while 50 percent of participants wanted to add macaroni and cheese to the lineup. This is huge, especially for picky-eater kids.
This creamy Mac and Cheese dish is a favorite of my children and without any limit they would like to enjoy this meal daily. Mac and cheese are typically rich, creamy, and high in calories. However, the calorie and nutrient content depends on the brand, ingredients, and serving size. The dish can be enjoyed in moderation as part of a healthy diet, but there are also several ways to reduce the calorie content and improve the nutrient content by adding vegetables to your mac and cheese to increase the fiber and decrease the calories per serving.
Creamy Mac and Cheese
Ingredients
- 1 lb dried elbow pasta
- ½ cup unsalted butter
- ½ cup all purpose flour
- 1½ cups whole milk
- 4 cups grated mild sharp cheddar cheese
- 2 cups Clancy's cheese melt
- 2½ cups plain yogurt (whole milk)
- ½ Tbsp. seasoned salt
- ½ tsp. black pepper
- ¼ tsp. paprika (optional)
- 4 cooked bacon (optional)
Instructions
- Bring a large pot of salted water to a boil, add the dried pasta and cook 1 minute less than the package direction. Drizzle a little bit of olive oil to keep from sticking. Cook and set aside.
- While the pasta is boiling, melt butter in a large saucepan over medium heat. Sprinkle flour and whisk to combine for 1 minute. Slowly pour in milk and yogurt and whisking constantly, until smooth.
- Remove from the heat and stir in spices, cheeses until completely melted and smooth.
- In a large mixing bowl, combine drained pasta with cheese sauce. Pour half of the pasta mixture into a non-sticky baking dish. Top with remaining cheese, then top with the remaining pasta mixture. Sprinkle the top with last remaining cheese and bacon bites.
- Baked for 15 minutes, until cheesy is bubbly and lightly golden brown.
- Served warm and yummy!
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