Recipe Two: He's finally back!

Business trip # 435 (at least that's what it seems like to a stay-at-home fiancee) and he's finally back. This time Dan circumnavigated the globe to bring games to the cold cold people of Kiev. However, if you came over you wouldn't know he's back, because he's in a post-business-trip-sans-ambien sleepytime coma. Ah the life of a stay-at-home-fiance. At least I have time to post recipe number two: Cooking Light's Macaroni and Cheese - revamped to be less fatty. 

I want to be very clear that I am a full-fat cheese eating, butter loving kind of girl, so making this recipe made me cringe a little. And, to be honest, I would highly recommend using real, full fat sharp cheddar instead of the Cooking Light recommended reduced fat cheddar because the latter tastes like plastic - and frankly is made of ingredients similar to those found in plastic. In all circumstances, I fully support the consumption of REAL food. Real sugar (truvia, stevia, equal are NOT real, they are weird chemicals you're putting into your body to fool yourself that you're eating healthily), real cheese, real butter (margarine is NOT real, it is yet another way to pretend you are a low fat eater, but really you're just an eater of science), and, yes, real meat, but I also support those that choose not to consume little furry animals.

Anyway, bottom line, I thought this mac was passable and I was impressed at the creaminess and flavor for it being low fat. Dan thought it was DELICIOUS. So here it is as recipe number two of the teaching-Dan-how-to-cook series.

Note: it makes six servings, so halve the recipe and you’ll still have enough for two hungry people with a side salad or vegetable of choice.

Ingredients

4 cups uncooked medium elbow macaroni

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

2 1/4 cups fat-free milk

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon bottled minced garlic

1 1/4 cups (5 ounces) shredded sharp cheddar cheese

A sprinkling of cayenne pepper (to taste, I added this, without it the mac is bland)

Pasta prep: Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Cheese sauce prep: While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.

Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute.

Mix it up: Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

(totally stole this picture,but that is what it looked like!!)