There is nothing like eating a piping hot bowl of Mac & Cheese. Kids love it and it is fairly easy to make. My original recipe is high in calories – so if you are looking to cut out some fat and make a healthier version – it is fairly simple. I warn you though it will be delicious but not exactly the same
Tip: healthier version: use whole wheat or whole grain pasta, skim mozzarella and substitute half the heavy cream with whole or low fat milk – do not take out all the heavy cream – it will not melt and ooze the way a good mac & cheese should. You can forgo the bread crumbs on top totally and/or add crushed cornflakes instead. For an extra boost of healthy – add some spinach or other vegetables into the mac and cheese.
1 lb. elbow macaroni, cooked
2 Tbsp. butter
pinch of kosher salt
1 cup heavy cream
½ cup parmesan cheese
3 cups mozzarella cheese
1 ½ cups bread crumbs with 1 tbsp. of melted butter
2 tsp. oregano
Preheat oven to 350 degrees.
Prepare the elbow macaroni according to directions on package. Drain in colander. While macaroni is still piping hot, cut up the butter and stir into the macaroni until fully melted. Add a pinch of the kosher salt and mix once more.
Meanwhile, heat the cream in a small saucepan, but don’t let it boil. Add the parmesan cheese and let simmer for about 3-5 minutes. Add the mozzarella cheese slowly, while stirring, making sure that the cheese melts smoothly with no clumping. Add a pinch of pepper and salt to taste. Reduce heat to low and add the cooked macaroni. Stir well, fully incorporating the pasta into the cheese sauce. Pour into a baking dish.
Add the one tbsp. melted butter and oregano to the breadcrumbs and sprinkle on top of the entire Mac & Cheese dish. Bake for about 30-35 minutes or until the cream is bubbly and the macaroni is browned on top.