Tuesday, May 10, 2011

Mac and Cheese - Cut that Butter

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Paula Deen has wonderful recipes but I can't handle the butter she includes, in most of her recipes.  My health and weight play a role, in this decision.

I know that  butter tastes good but for me, too much fat, in a recipe tastes just like that, fatty.  Dishes can be too rich.

I am not willing to give up making Paula's recipes but I am willing to alter the recipe to make one that is more in keeping with our desires.

This recipe caught my eye because of the tomatoes on the top of the macaroni and cheese.  We like tomatoes and I thought it would add some pizazz to the recipe.
I did make changes in Paula’s recipe. I decreased the butter and cheese.  My gut feeling is that the recipes come out just fine without all those calories.  Just check out, the cheese in my dish.  This tasted rich and tasty.

1 tablespoon olive oil
2 cups uncooked  Tinkyada, gluten free elbow macaroni
2 tablespoons onion, diced                                        
3 tablespoons gluten free flour mixture  (brown rice, potato starch, tapioca flour)
1/8 teaspoon salt
3/4 tablespoon dry mustard
1/2 teaspoon paprika
1 1/2 cups one percent milk
2 cups shredded Cheddar, divided
2 ripe tomatoes, cut into 1/2-inch thick slices


Method:

Preheat the oven to 375 degrees F.

Spray  olive cooking oil on a 13 by 9 by 2-inch baking dish.

Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.  Follow directions on pasta box.

Add oil to a large saucepan, over medium heat.

Add the onion and cook, stirring constantly, until translucent.

Add the flour, salt, dry mustard, and paprika; mix well.

Stir in the milk and cook until thickened, about 5 minutes.

Add 1 3/4 cups of the shredded cheese and stir until melted.

Add the macaroni and pour into the prepared dish.

Cover the macaroni with tomato slices and season salt and pepper, to taste.

Bake for 35 to 45 minutes.

In the last few minutes, top with the remaining cheese and return to the oven until the cheese melts.

close up tomato
Serve hot.

Linked to Hearth n Soul at A Moderate Life
Tasty Tidbits at Permanent Posies

What's on the Menu Wednesdays at Dining with Debbie

8 comments:

  1. I agree. The amount of butter in Deen's recipes is a detractor, but I like how you streamlined her mac n' cheese. Thanks!

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  2. Yum! That looks so good! Our tomatoes just went into the ground. Can't wait to try this this summer with some fresh from the garden tomatoes. Thanks for sharing.

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  3. You are right Deen's recipes have lots of butter. Love the way you made this one yes it can be delicious with loads of butter you proved it.

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  4. I completely agree, sometimes when a dish is too rich I can't even enjoy it, even if it is flavorful. I love your healthy alterations to this dish, it looks like the perfect mac and cheese!

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  5. This is a delicious, guilt-free macaroni -I never use cream for my recipe either and I too use 1% milk :)
    Please see this variation I made a while ago
    http://priyasnowserving.blogspot.com/2010/12/macaroni-verde.html

    And thank you SO much for your wonderful comments - means a lot to me :)

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  6. All the gooey cheese with the tomatoes, looks delicious! And nice to have cut down on all that butter!

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  7. This looks really delicious! I have passed it on to my gluten-free daughter and I know her kids will love it.

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  8. Your version of Paula Deen's Mac and Cheese looks wonderful, Chaya. I agree, sometimes there is just too much butter and cheese in some recipes. You have done a great job of making this recipe healthier, but still keeping it delicious. I love the tomatoes on top - yum! Thank you for sharing it with the Hearth and Soul Blog Hop.

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