Saturday, February 2, 2013

Three-Cheese Mac' and Cheese

This recipe has the potential to be really great and if you like paprika in your mac and cheese - this is great!  The next batch I will make without paprika!  I also think it needed a little more salt and possibly garlic (I love garlic in almost everything).  The texture is creamy I just don't like the paprika.  I also decided to not bake it with the breadcrumbs (mostly because I did not have any gluten free breadcrumbs).
Good news - with a few tweeks, it will be a new favorite. 
Smokey Three-Cheese Mac' and Cheese
Serving Size: 2 cups
Weight Watchers: 10 pp+ per serving
Source: Veg Power! - Weight Watchers cookbook
Course: Gluten Free Main Couse
  • 1 pound brown rice pasta original recipe called for whole wheat
  • 3 cups fat-free milk
  • 3 tablespoons gluten free flour blend original called for whole wheat flour
  • 4 oz reduced fat cream cheese cut into cubes
  • 1 cup reduced fat cheddar cheese shredded
  • 1 cup smoked mozzarella shredded (I used regualar mozzarella)
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 cup gluen free bread crumbs oringinal recipe called for panko bread crumbs
  1. Cook pasta according to package direcions, omitting salt if desired.
  2. Preheat broiler. Spray 4 quart flameproof casserole dish with nonstick spray (olive oil spray) - I did not do because I was making just plain mac and cheese
  3. Meanwhile, whisk together milk and flour in large saucepan until smooth. Set over medium high heat and cook, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes, about 4 minutes.
  4. Remove from heat, add cream cheese, cheddar, mozzarella, paprika and salt. Whisk unil smooth.
  5. Stir in pasta.
  6. Eat or bake - We ate it at this point - this is a Kim addition to the recipe
  7. Transfer mixture to prepared casserole dish. Sprinkle evenly with crumbs; spray crumbs lightly with nonstick cooking spray (olive oil spray).
  8. Broil until crumbs are lightly browned, 2-3 minutes.

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